Sweet Corn Tacos

Name: Sweet Corn Tacos
Ingredients: 3 ears sweet corn; 3 tablespoons olive oil, divided; 1/4 cup chopped scallion (green part only); 2 ounces Spanish chorizo, chopped; 1 teaspoon apple cider vinegar; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 4 eggs; 4 flour tortillas, warmed; 1/4 cup baby arugula; hot sauce for serving

11 ingredients

5 steps

Ingredients

3 ears sweet corn
3 tablespoons olive oil, divided
1/4 cup chopped scallion (green part only)
2 ounces Spanish chorizo, chopped
1 teaspoon apple cider vinegar
1/2 teaspoon smoked paprika
1/2 teaspoon salt
4 eggs
4 flour tortillas, warmed
1/4 cup baby arugula
hot sauce for serving

Directions

1

Husk the corn, remove the silk, and cut the corn kernels off the cobs into a bowl.
2

Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add the scallion and chorizo and cook until scallion is soft and chorizo begins to render, about 2-3 minutes.
3

Add the corn and cook, stirring occasionally, until corn is tender and starting to caramelize, about 8-10 minutes. Add the cider vinegar, smoked paprika, and salt and cook 1 minute more. Season to taste with additional salt if needed.
4

Transfer corn mixture to a separate bowl and wipe pan clean. Add another 1 Tbsp olive oil, and once hot, crack in two of the eggs and fry them in the olive oil. Remove eggs to a plate, and repeat with the remaining 1 Tbsp of oil and other two eggs.
5

Place 1 egg atop each of the 4 warmed tortillas. Top each with equal amounts of the corn mixture, thinly sliced manchego cheese, and baby arugula leaves. Serve with hot sauce.