Ingredients
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3
ears sweet corn
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3 tablespoons
olive oil, divided
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1/4 cup
chopped scallion (green part only)
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2 ounces
Spanish chorizo, chopped
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1 teaspoon
apple cider vinegar
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1/2 teaspoon
smoked paprika
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1/2 teaspoon
salt
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4
eggs
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4
flour tortillas, warmed
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1/4 cup
baby arugula
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hot sauce for serving
Directions
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Husk the corn, remove the silk, and cut the corn kernels off the cobs into a bowl.
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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.
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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.
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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.
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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.
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