Photo: Cedric Angeles; Styling: Rachael Burrow
Cook chorizo in a medium nonstick skillet over medium, stirring occasionally, until chorizo is browned and crispy, about 20 minutes. Stir in corn, and sprinkle with sea salt and black pepper. Cover and cook, tossing occasionally, until corn is cooked through and tender, about 6 minutes. Add garlic, scallion whites, and half of the scallion greens to the chorizo mixture. Cook, stirring constantly, until fragrant, about 30 seconds. Add stock and butter, and cook, stirring constantly, until combined, about 1 minute. Stir in basil, tarragon, and parsley.