Name: Mini sweetcorn tacos with feta avo crema and quick pickled onions
Total time: 45 min
Yield: 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; 1 avocado, diced; 100g feta; 1-2 limes, juiced

Sweetcorn Tacos with Avocado Cream and Quick Pickled Onions

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.