Sweet Corn and Chorizo Tacos

Sweet corn, one of my favorite summer crops, is here. Really good sweet corn needs no adornment to be absolutely delicious. Corn-on-the-cob, prepared simply boiled, is summer perfection, requiring no butter or salt.

When you get your fill of that, fresh sweet corn is amazing in lots of other dishes, and one of my favorite things to do is stuff it into tacos with some spicy-sweet chorizo and fresh garnishes. With a mixture of textures and flavors, plus a simple preparation, this is summer cooking at its table-pleasing best.

Sweet Corn and Chorizo Tacos

Serves 2-3

3/4 lb. spicy fresh Mexican chorizo sausage, removed from casings
2 tbsp. extra virgin olive oil
1 sweet onion, diced
2 garlic cloves, minced
kernels cut from 2 ears of sweet corn
1/2 tsp. ground cumin
1/4 tsp. chipotle chili powder (use more or less as desired for heat)
1 tsp. dried oregano
Salt, to taste
8-10 corn tortillas, warmed
Crumbled queso fresco
6 radishes, cut into matchsticks
1/2 cup chopped fresh cilantro leaves


1. Heat a large skillet or frying pan over medium heat. Add chorizo and cook, breaking up with a wooden spoon, until the sausage is browned, about 10 minutes. Remove sausage from pan and set aside on a paper-towel-lined plate. Remove excess grease from pan.

2. Add 2 tbsp. olive oil to the pan. When hot, add the onion, garlic and corn, then season with cumin, chili powder, oregano and salt. Sauté until the vegetables have softened, about 10 minutes. Stir in the cooked chorizo and reheat a couple minutes, then turn off the heat.

3. Serve the corn-chorizo filling in warmed corn tortillas garnished with crumbled queso fresco, matchstick radishes and cilantro leaves.