Street Food Dinner: Smoky Chorizo Tacos with Grilled Corn Salsa

Allergens

Wheat (Gluten), Soy, Dairy, Eggs

Ingredients

• 8 oz Mexican chorizo sausage, casing removed
• 4 large ears of corn, shucked and cleaned
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1 jalapeño, finely chopped
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste
• 8 small flour tortillas
• Olive oil, for brushing

Instructions

1. Preheat a grill or grill pan over medium high heat.
2. In a large bowl, combine corn, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix well and set aside.
3. Add the chorizo to the preheated grill or grill pan and cook until browned and cooked through, breaking it apart with a wooden spoon or spatula, about 5 7 minutes. Remove from heat and set aside.
4. Brush both sides of each tortilla with olive oil and place them on the grill for 10 seconds per side to warm and slightly char them. Remove from heat.
5. To assemble, place a spoonful of chorizo onto each warmed tortilla, then top with the grilled corn salsa. Fold in half and serve immediately.

Chef’s Insight

To add an extra layer of flavor, try grilling the tortillas directly on the grill grates instead of using a pan.

Notes

Feel free to adjust the heat of this dish by adding more or fewer jalapeños.