Go Back
+ servings

Chorizo Tacos with Sweet Corn Salsa

These tacos are loaded with chorizo, sweet corn salsa and cotija cheese.
5 from 2 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Main Dishes
Cuisine Mexican
Servings 4 Servings


Chroizo Tacos

  • 1 pound ground chorizo
  • 2 tablespoons canola oil
  • 8 - 10 corn tortilla taco shells
  • cotija cheese

Sweet Corn Salsa

  • 1 ear sweet yellow corn husk and silk removed
  • 1/4 cup chopped shallots
  • 2 serrano peppers sliced
  • 1 clove garlic minced
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1/4 teaspoon lime zest
  • salt


  • Bring a large pot of water to boil. Cook corn 2 - 3 minutes or until tender. Remove from water and allow to cool.
  • Once the corn has cooled remove it from the cob by holding the corn upright, and using a sharp knife to cut the kernels from the cob. Place in a bowl. Add in shallots, peppers, garlic, cilantro, lime juice and lime zest. Cover and refrigerate for at least 30 minutes. Season to taste with salt.
  • Cook chorizo in a skillet over medium heat until browned and cooked through. Reserve 2 tablespoons pan drippings.
  • Place 1 tablespoon pan drippings and 1 tablespoon canola oil in a skillet over medium-high heat. Cook shells one at a time 10 - 20 seconds per side. Transfer to a paper towel lined plate. When needed add remaining tablespoon of pan drippings and canola oil to finish frying the tortillas.
  • To assemble a taco, spoon chorizo into taco shell, top with sweet corn salsa and cotija cheese. Repeat with remaining ingredients. Serve.


Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: chorizo, corn, salsa, tacos