Return to Mexican Dishes

 

Chorizo and Roasted Corn Tacos

5 star rating
 

Add a Photo

Submitted by: Doc22Blk

 

Chorizo sausage is cooked, combined with black beans & roasted corn kernels, then spooned into taco shells and sprinkled with Mexican cheese.
 

Ingredients

  • 1 ear of corn
  • 2 TBSP. Butter or margarine (melted)
  • 1 tsp. finely chopped cilantro
  • Splash of olive oil
  • 1 lb. fresh pork chorizo sausage
  • 1 15 oz. can black beans (drained)
  • 1 7 oz. bag Chihuahua cheese (shredded)
  • Taco shells

Save Recipe

Interact

 
Method

Remove the husk from the corn and rinse corn. Take the melted butter and add the chopped cilantro to it and mix well. Brush the butter/cilantro mixture onto the corn and roast on the grill, about 5-6 minutes each side or until corn turns a brownish-black. Remove cob from grill, cut the corn off the cob and discard the cob. In a fry pan pour in just a splash of olive oil add the chorizo; cook until browned. Drain off fat. Add the drained black beans and the cilantro-roasted corn and mix together. Cook for another 5 minutes. Spoon mixture into taco shells; top with cheese and any other toppings you wish.

 

Notes: For this recipe you can also use tortilla chips, flour or corn tortillas to serve it on. Any other toppings are up to the individual.

 

Number of Servings: 4 servings

 

Submitted by: Doc22Blk ()

 

Advertisement