Corn Chorizo Tacos + Prep Tip

Corn Chorizo Tacos are the perfect way to eat summer corn. An easy take on street tacos, these combine spicy sausage with sweet corn and pickled onions. 

Corn Chorizo Tacos

If I believed in “30-minute meals” this would fall right smack dab into that category.

However, unless you have elves*, washing, prepping, chopping and organizing ingredients in your kitchen, there are very few meals that actually take only 30 minutes from start to finish. (Ok, so there’s also packaged foods that help…think “semi-homemade.”)

*If you have elves helping you, please let me know where I can get my own. Thanks.

What I’m trying to get at is, these darn fantastic tacos are made with your own two hands, are really easy, and fast!

Prep Tip:

The kind of tip everyone needs in their day…the kind about onions (sarcasm).

This is cool though: When slicing onions for sautéing (as in this recipe) or even for caramelizing, cut them root to tip. If you cut them crosswise into half-circle slices, you end up with long, worm-like onion pieces once they cook and soften. No one likes having the other half of a long onion slice hit their chin when they bit into something.
Cutting slices root to tip keeps the onions in a more appetizing shape, when tossing in, say, a taco.

5 from 1 vote

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Corn Chorizo Tacos + Prep Tip

Work Time

5 mins

Cook Time

12 mins

Total Time

17 mins

 

Frozen corn makes this dinner come together fast, but in the summer and fall try fresh corn off the cob for a really fantastic, sweet contrast to the spicy sausage.

Course: Main Course

Cuisine: Mexican

Keyword: Chorizo corn tacos

Calories: 2076 kcal

Ingredients

• 1 cup (3 oz) thinly sliced dried chorizo
• 1 small red onion thinly sliced
• 2½ cups corn kernels fresh or frozen, thawed
• 12 corn tortillas
• Lime wedges
• Sour cream
• Chopped cilantro

Instructions

1. In a large skillet cook the chorizo until crispy; drain on a paper towel-lined plate. Pour off all but 1 tbsp fat from the skillet and add the onion. Cook, stirring over medium-high heat until onion is just soft, about 5 min. Add the corn and chorizo and cook briefly to heat through.
2. Heat corn tortillas, fill with corn mixture and serve with lime wedges, sour cream and cilantro.

Recipe Notes

Cut onions root to tip to maintain their more appetizing appearance when cooking or caramelizing.

Nutrition Facts

Corn Chorizo Tacos + Prep Tip

Amount Per Serving

Calories 2076 Calories from Fat 900

% Daily Value*

Fat 100g154%

Saturated Fat 34g213%

Cholesterol 198mg66%

Sodium 3698mg161%

Potassium 2206mg63%

Carbohydrates 226g75%

Fiber 29g121%

Sugar 19g21%

Protein 83g166%

Vitamin A 185IU4%

Vitamin C 14.7mg18%

Calcium 313mg31%

Iron 9.9mg55%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe by Tara Bench, originally published in Ladies’ Home Journal Aug/12. Photography Peter Ardito. Food Styling Alison Attenborough. Prop Styling Courtney De Wet

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I’ve been in the food publishing business for over 20 years, creating recipes and food styling for magazines, books, television and advertising. Find out more about me!