Chargrilled sweet corn taco with spicy salsa

These vegetarian soft tacos are packed with classic flavours: the heat of jalapeño chilli, the smokiness of paprika and chipotle, and the freshness of coriander, lime, tomato and avocado. Chargrilled corn adds sweet crunch.

Chargrilled sweet corn taco with spicy salsa Credit: Richo's Bar Snacks

• makes

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

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

1. 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.
2. 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.
3. 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.
4. Warm tortillas on the barbecue for about 30 seconds on each side.
5. To serve, spoon some salsa onto warm tortillas, taking care not to over fill. Top with a spoonful of sour cream.

 

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.

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.