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.
In a large skillet cook the chorizo until crispy; drain on a paper towel-lined plate. Pour off all but 1 tablespoon 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.
Heat corn tortillas, fill with corn mixture and serve with lime wedges, sour cream and cilantro.
Notes
Cut onions root to tip to maintain their more appetizing appearance when cooking or caramelizing.