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:
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
Ingredients
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2 tablespoons extra-virgin olive oil or a neutral cooking oil, such as canola
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1 pound fresh chorizo, casings removed if necessary
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4 cups fresh (from 4 to 5 ears) or frozen (about 20 ounces) corn kernels
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3 scallions, thinly sliced, white and green parts separated
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Kosher salt or fine sea salt
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Freshly ground black pepper
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8 to 12 six-inch corn tortillas, toasted (see NOTE)
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Sliced avocado, for serving
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Sour cream, for serving
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Lime wedges, for serving
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. Stack 2 tortillas together and spoon some filling on top. Repeat with 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.
From recipe developer Ali Slagle.
Tested by Ann Maloney.
Email questions to the Food Section at food@washpost.com.
The Link LonkJuly 28, 2020 at 02:52PM
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Corn and Chorizo Tacos - Washington Post
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