Servings | serves |
Ingredients
- 4 Corn Cobs
- 10 Flour Tortillas
- Vegetable Oil to shallow fry
- 2 Avocado
- 2 tablespoons Lime Juice
- 2 Spring Onions sliced
- 1/4 cup Coriander Leaves roughly chopped
- Cayenne Pepper to taste
Ingredients
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Instructions
- Preheat a char-grill plate to hot. Remove husks and silk from corn. Cook on grill for 15-20 minutes, turning occasionally, until tender and lightly charred. Cool, then use a small sharp knife to cut kernels from the cobs.
- Meanwhile, cut or tear tortillas into 6 wedges each. Heat 1 cm oil in a large frying pan over medium-high heat and cook tortilla pieces, in batches, for a few seconds each side, or until golden brown. Drain well on paper towels.
- Dice avocado flesh and place in a bowl. Drizzle with lime juice and turn gently with fingers to coat. Mix in corn kernels, spring onion and coriander. Season with salt and a little cayenne pepper, to taste. Serve with tortilla chips.
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