The Washington Post

Corn and Chorizo Tacos

Corn and Chorizo Tacos 4.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Jul 29, 2020

Spicy fresh chorizo provides the savory backdrop to sweet, caramelized corn. This from-the-skillet meal can also be done in a hot oven: Cook the kernels and chorizo together on a sheet pan until the chorizo is browned. Either way, the corn will be draped in the intensely seasoned chorizo fat and will need only something creamy, such as avocado or sour cream, and a hit of acid from a lime wedge to complete the taco.

Storage Notes: Refrigerate the meat and corn in an airtight container for up to 3 days.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings; 2 tacos per serving

Ingredients
  • 2 tablespoons extra-virgin olive oil or a neutral cooking oil, such as canola
  • 1 pound fresh chorizo, casings removed if necessary
  • 4 cups fresh (from 4 to 5 ears) or frozen (about 20 ounces) corn kernels
  • 3 scallions, thinly sliced, white and green parts separated
  • Kosher salt or fine sea salt
  • Freshly ground black pepper
  • 8 to 12 six-inch corn tortillas, toasted (see NOTE)
  • Sliced avocado, for serving
  • Sour cream, for serving
  • Lime wedges, for serving

Directions

In a large cast-iron skillet or Dutch oven over medium-high heat, heat the oil until shimmering. Add the sausage and cook, stirring and breaking it up with your spoon, until browned, 5 to 8 minutes. Using a slotted spoon, transfer the sausage to a plate, leaving the fat behind.

Add the corn kernels and scallion whites to the skillet. Season to taste with salt and pepper and cook, undisturbed, until browned and starting to pop, 4 to 6 minutes. Stir and cook until the kernels are shiny and brightly colored, about 1 minute. Return the chorizo to the skillet and stir to combine. Remove from the heat. Spoon some filling onto a tortilla, then repeat to fill the rest of the tortillas.

Serve with the scallion greens, avocado or sour cream, and lime wedges for squeezing.

NOTE: To toast the tortillas, place them in a hot, dry skillet (cast iron is good) over medium to medium-high heat, or directly over the burner on about medium-low if you have a gas stove. Let the tortillas darken and even char in spots.

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Recipe Source

From recipe developer Ali Slagle.

Tested by Ann Maloney.

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Email questions to the Food Section at food@washpost.com.

Avg. Rating (5)

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Nutritional Facts

Calories per serving (based on 6): 550


% Daily Values*

Total Fat: 36g 55%

Saturated Fat: 12g 60%

Cholesterol: 67mg 22%

Sodium: 994mg 41%

Total Carbohydrates: 34g 11%

Dietary Fiber: 4g 16%

Sugar: 6g

Protein: 23g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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