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Mexican Street Corn and Chorizo Tacos
of white corn
of crumbled cojita cheese*
raw chorizo links
about 1 pound
Heat oil in large nonstick skillet over medium-high heat. Add corn; cook 10 to 12 minutes or until corn starts to brown, stirring occasionally.
Remove corn from pan and place in bowl. Add cheese, lime juice, chili powder and mayo to bowl. Mix together until fully incorporated.
Preheat a large skillet set over medium high heat. Remove casings from chorizo, add to pan and cook. Break up large chunks into smaller bits, until browned and slightly crispy, about 10 to 15 minutes.
Transfer chorizo with a slotted spoon to a paper-towel lined plate; then add to bowl. Mix.
To serve, divide amongst tortillas and garnish with cilantro.
*Substitute crumbled queso fresco or grated Parmesan
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