Step 1

Cook corn for 10 minutes in salted boiling water until just tender. Drain and cool slightly. When cool enough to handle, cut off kernels and place in a bowl with beans, avocado, tomato and onion. Set aside.

Step 2

In a small bowl, combine cumin, lime zest and juice, vinegar and oil. Season, then toss the salad with the dressing.

Step 3

Heat a lightly oiled chargrill pan or non-stick frypan over high heat. Grill the chorizo slices for 1-2 minutes each side until crisp and cooked through. Drain on paper towel.

Step 4

Meanwhile, warm the tortillas according to the packet instructions.

Step 5

Toss the chorizo and coriander with the salad, then serve with sour cream and warmed tortillas.