Grilled Breakfast Tacos

Ingredients:

• 220 g raw Mexican chorizo ​​sausage (about 2 pcs.)
• 1/3 cup extra-virgin olive oil
• 1 cup cherry tomatoes
• 2 ears of yellow corn, shelled
• 1 bunch of green onions
• 1 jalapeño, cut in half
• 2 limes, cut in half
• 1/4 cup fresh coriander leaves with thin stems, coarsely chopped
• 8 large eggs
• 2 tbsp. heavy cream
• 8 corn tortillas, 15 cm in diameter.
• 110 g Monterey Jack cheese, finely grated (about 1.5 cups)
• Special equipment: skewer 25 cm long.

Preparation:

1. Preheat the grill to medium-high heat. Prick the chorizo ​​sausages 3-4 times with a fork (this will prevent them from bursting when grilling). Brush them with 1 tablespoon olive oil. Grill, turning as needed, until cooked through, 12-15 minutes. Let cool slightly, then slice into 1/4-inch-thick rounds; set aside.
2. Meanwhile, thread the tomatoes onto a 25cm-long skewer. If using a wooden skewer, leave just 1cm at each end to avoid having to soak it. Place the sliced ​​tomatoes, corn, green onions, jalapeños, and limes on a rimmed baking sheet or large platter. Brush the vegetables and limes generously with 2 tablespoons of olive oil and season generously with salt and pepper.
3. Place the vegetables and limes, cut-side down, on the grill. Grill the corn, turning with tongs to ensure even cooking, until lightly charred in spots, 7 to 9 minutes. Grill the tomatoes, green onions, jalapeños, and limes, turning as needed, until golden brown, 4 to 6 minutes. Return the cooked vegetables and limes to the baking sheet. Transfer the chorizo ​​to a cutting board.
4. When the vegetables are cool enough to handle, cut the tomatoes in half, remove the kernels from the cobs, and thinly slice the green onions and jalapeño (remove the seeds from the jalapeño, if desired). Combine the chopped vegetables, the juice of 2 lime halves, and the cilantro in a large bowl; toss to combine, season with salt and pepper to taste. Cut the remaining 2 lime halves into wedges; set aside.
5. Meanwhile, whisk the eggs, heavy cream, and 1/2 teaspoon each of salt and black pepper in a medium bowl. Place a large cast-iron skillet on one side of the grill and add the remaining oil (it may seem like a lot, but you don't want the eggs sticking). Heat the oil for 1 minute, then add the egg mixture. Stir with a spatula until the eggs are set in clumps, 6-8 minutes. Carefully fold in the chorizo.
6. While the eggs are frying, grill the tortillas on the other side of the grill until lightly charred on both sides and heated through, 1 to 2 minutes total.
7. To assemble the tacos, divide the eggs among the warm tortillas, sprinkle each serving with 1-2 tablespoons of cheese, and add a spoonful of salsa. Serve immediately with fried lime wedges and the remaining salsa on the side.