Mini sweetcorn tacos with feta avo crema and quick pickled onions
- Preparation and cooking time
- Total time
- Easy
- Makes 8
Ingredients
- 1 red onion, finely sliced
- 2 limes, juiced, plus wedges to serve
- 2 cobs sweetcorn
- vegetable oil
- 4 large flour tortillas
- ½ red chilli, thinly sliced
- a few leaves coriander
- to serve hot sauce
FETA AVO CREMA
- 1 avocado, diced
- 100g feta
- 1-2 limes, juiced
Method
- STEP 1
Tip the red onion into a bowl with the lime juice and a good pinch of salt. Leave for 20 minutes, stirring every now and again.
- STEP 2
Meanwhile, put the avocado and feta into a food processor or blender with the lime juice and a pinch of salt, and whizz until completely smooth.
- STEP 3
Heat a griddle pan until hot, brush the corn cobs with a little oil and season generously. Cook for 6-7 minutes, turning regularly, until charred and tender. Turn the cobs on their ends, then use a large sharp knife to carefully remove the kernels.
- STEP 4
Use a round 12cm cutter to cut out circles from the tortillas, then cook the tortillas on the griddle pan for 1-2 minutes on each side until charred, then keep warm in a clean tea towel while you serve.
- STEP 5
Serve the mini tacos with the avo cream, charred sweetcorn, quick pickled onions, chilli, coriander, lime wedges and hot sauce.
