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.