Spicy chorizo tacos topped with Korean BBQ elotes made with Gochujang Aioli, Parmesan, spices, fresh herbs and charred lemon served in a pan-fried tortilla. Spice up your family dinners!

Tacos are a staple around here, we have them at least once a week and if were not making them at home you can probably find us out around the town trying out new taco food trucks and ordering almost everything on the menu!

Chorizo is popular in Mexican food, its packed with tons of flavor, if your not family its essentially pork sausage that’s perfectly seasoned with hints of spice, garlic and chili powder. Its spicy but nothing most people cant handle. If your go to tacos at home are ground beef because lets face it, kids are picky eaters this is a great alternative to introduce them to.

To change things up we decided to serve a Korean BBQ inspired elotes on top of our tacos. You can serve this on the side and let everyone build their own tacos. The elotes is super easy to make, it gets tossed in a Gochujang aioli with some Parmesan, lemon juice, chives and paprika. This is also a great corn dish you can serve on its own.

These tacos are pan fried for a nice crispy crunch but feel free to skip this step and serve your tortillas warm, it saves time and tastes just as delicious.

Happy eating!

Print Recipe

CHORIZO TACOS WITH KOREAN BBQ ELOTES

Spicy chorizo tacos topped with Korean BBQ elotes made with Gochujang Aioli, Parmesan, spices, fresh herbs and charred lemon served in a pan-fried tortilla. Spice up your family dinners!

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Weeknight Dinners

Author: the communal feast

Ingredients

• 1 lb ground chorizo if using chorizo sausage, just remove them from the casing
• Tortillas
• 2-3 corn ears
• 1/3 cup grated Parmesan cheese
• 1 tbsp chopped chives
• ½ cup thinly sliced red onions
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 2 lemons
• Gochujang Aioli
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons gochujang
• 1/2 teaspoon garlic powder
• Garnish: Cilantro
• Cilantro lime crema

Instructions

• 1. Pre heat the grill to high heat
• 2. Grill the corn until charred on all sides (about 10 minutes)
• 3. Cut lemons in half and char on the grill
• 4. Remove from the heat and let rest
• 5. Heat a pan on medium to high heat
• 6. Brown chorizo about 10 minutes until cooked through, breaking up larger pieces. Using a slotted spoon, transfer to a medium bowl and cover with foil to keep warm.
• 7. Meanwhile cut the corn kernels off and place them in a bowl
• 8. Mix all the Gochujang aioli ingredients together and add 1 to 2 tbsp to the corn. Next add the Parmesan, squeeze 1 half of the charred lemon, chives, chili and smoked paprika. Throw in about ¼ cup of chopped red onions. Toss everything together.
• 9. Optional: Pan fry the tortillas. Heat a cast iron pan or flat top grill. Add 1 tbsp of oil. Fill tortillas with chorizo and fold in half. Pan fry each side until golden brown.
• Serve tacos family style with warmed tortillas, chorizo, elotes, chopped red onions,
  fresh cilantro and cilantro lime crema.

Notes

Substitutes for Gochujang: Sriracha, Chili sauce