makes
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
makes
4
serves
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 large corn cob
- ½ avocado, diced
- 1 tomato, seeded, diced
- 1½ tbsp preserved jalapeño chilli
- ½ tsp smoked paprika
- ½ tbsp chipotle hot sauce
- ½ lime, juiced
- 1 tsp extra virgin olive oil, plus extra to brush
- 1–2 bunches coriander, roughly chopped
- 2 spring onions, chopped
- 4 tortillas
- ⅓ cup sour cream
Instructions
- Skewer corn cob and brush with extra oil. Place corn on a hot barbecue and cook for 10 minutes, turning so that all sides roast evenly.
- In a mixing bowl, combine avocado, tomato, jalapeño, smoked paprika, chipotle sauce, lime juice, olive oil, coriander and chopped green parts of the spring onions. Season with a pinch each of salt and pepper. Using a spoon, stir gently so that the ingredients mix together.
- Once corn is evenly roasted, transfer to a chopping board. Hold corn by the skewer, with opposite end resting on the board. Using a long knife, gently slice down the corn cob to remove kernels. Add warm corn to salsa and stir through.
- Warm tortillas on the barbecue for about 30 seconds on each side.
- To serve, spoon some salsa onto warm tortillas, taking care not to over fill. Top with a spoonful of sour cream.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
