Olive Magazine
Sweetcorn Tacos with Avocado Cream and Quick Pickled Onions

Mini sweetcorn tacos with feta avo crema and quick pickled onions

Published: September 28, 2019 at 12:22 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 8

Pack in heaps of colour and flavour to your vegetarian entertaining with these vibrant tacos

  • Vegetarian
Nutrition:
NutrientUnit
kcal167
fat8.6g
saturates3.1g
carbs15.2g
sugars2.7g
fibre3.6g
protein5.4g
salt0.6g
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Try these charred sweetcorn tacos, then check out our fish tacos, steak tacos, tacos al pastor, breakfast tacos and more tacos recipes.

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.

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