CORN AND CHORIZO TACOS

40 minutes

4 to 6 servings (2 tacos per serving)

Spicy fresh chorizo provides the savory backdrop to sweet, caramelized corn. This from-theskillet 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.

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

Steps

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.

Dish from recipe developer and food writer Ali Slagle.