Mexican Street Corn and Roasted Sweet Potato Tacos

Mexican Street Corn and Roasted Sweet Potato Tacos

Course Entree, Main Dish
Cuisine Mexican
Servings 4

Ingredients
  

  • 8 corn tortillas
  • 3 ears fresh corn kernels sliced from cob
  • 1 tsp chili powder
  • 30 ml lime juice
  • 1/2 onion peeled and minced
  • 1 clove garlic peeled and minced
  • 8 g fresh cilantro chopped
  • 225 g cotija cheese (or hard feta) grated or crumbled
  • 4 sweet potatoes peeled and diced
  • 1 avocado peeled and sliced
  • olive oil
  • sea salt
  • black pepper

Instructions
 

  • Preheat oven to 180C.
  • Toss sweet potatoes in light coating of olive oil. Sprinkle with salt and pepper. Spread in a single layer on baking sheet. Bake for 30 minutes, or until softened and just beginning to caramelize.
  • Meanwhile, heat drizzle of olive oil in large non-stick pan, over medium heat.
  • Add onion, and cook for 3-4 minutes, until softened and slightly browned. Add garlic and cook for 1 more minute.
  • Add corn. Stir, and spread into a single layer. Cook - without stirring - for 5 minutes or until browned on underside. Stir, spread into single layer again, and cook for additional 3 minutes.
  • Add 1 tbsp olive oil, 1 cup cheese, chili powder, lime juice, and cilantro. Add salt and pepper to taste. Mix well. Remove from heat, and set aside the Mexican Street Corn.
  • Warm tortillas on a baking sheet in the oven for 3-5 minutes.
  • Assemble the sweet potato tacos! Top each corn tortilla with a layer of roasted sweet potatoes, a scoop of Mexican Street Corn, and several slices of fresh avocado. Top with a sprinkle of cheese. Serve.
  • Nutrition
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Corn Chowder With Bacon & Chives

Corn Chowder With Bacon & Chives

Course Main Dish
Cuisine Modern Australian
Servings 6

Ingredients
  

  • 90 g unsalted butter
  • 2 large onions finely chopped
  • 1 garlic clove crushed
  • 2 tsp cumin seeds
  • 1 litre vegetable stock 4 cups
  • 2 potatoes peeled and chopped
  • 250 g tinned creamed corn 1 cup
  • 400 g corn kernels 2 cups, about 4 cobs
  • 3 tbsp chopped parsley
  • 125 g grated cheddar cheese 1 cup
  • 3 tbsp cream
  • 4 sort cut rashers of baco
  • 2 tbsp snipped chives

Instructions
 

  • Melt the butter in a large heavy-based saucepan.
  • Add the onion and sauté over medium-high heat for 5 minutes, or until golden.
  • Add the garlic and cumin seeds and cook for 1 minute, stirring constantly, then pour in the stock and bring to the boil.
  • Add the potato, then reduce the heat and simmer for 10 minutes.
  • Add the creamed corn, corn kernels and parsley. Bring to the boil, then reduce the heat and simmer for 10 minutes.
  • While the soup is simmering fry the bacon in a dry non stick fry pan until crispy - remove from heat and dice or chop - set aside.
  • Stir the cheese in to the soup and season to taste with sea salt and freshly ground black pepper. Stir in the cream, and heat gently until the cheese melts.
  • Serve immediately, sprinkled with bacon, snipped chives and crusty bread.
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Posted on Categories Corn

Fresh Corn Risotto with Wild Rice and Pancetta

Fresh Corn Risotto with Wild Rice and Pancetta

Course Entree, Main Dish
Cuisine Modern Australian
Servings 6

Ingredients
  

  • 1 litre salt reduced chicken stock
  • 2 tablespoons Butter
  • 2 tablespoons olive oil
  • 200 g pancetta chopped
  • 1 large onion finely chopped (1 cup)
  • 1 1/4 cups uncooked arborio rice
  • 1 cup dry white wine
  • 1/2 teaspoon chilli powder
  • 1 1/2 cups fresh corn kernels
  • 1 cup cooked wild rice see note
  • 1/2 cup freshly grated parmesan cheese
  • 2 tablespoons Butter cut into pieces
  • 1/2 teaspoon ground black pepper

To serve

  • Shaved Parmesan cheese
  • Snipped fresh flat-leaf Italian parsley

Instructions
 

  • In a medium saucepan, bring stock to boiling. Reduce heat to low and cover to keep warm.
  • Meanwhile, in a large saucepan, heat the 2 tablespoons butter and the oil over medium-high heat. Add pancetta; cook and stir about 8 minutes or until nicely browned. Using a slotted spoon, remove pancetta and drain on paper towels, reserving drippings in pan. Reduce heat to medium. Add onion to reserved drippings; cook and stir until onion is tender.
  • Add rice to onion mixture in saucepan; cook and stir over medium heat about 3 minutes or until rice begins to brown. Stir in half of the cooked pancetta. Carefully add wine and crushed red pepper.
  • Slowly add 1 cup of the simmering broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, cooking and stirring constantly just until rice is tender and the broth has been absorbed. (This should take about 20 minutes total.)
  • Stir in corn, cooked wild rice, the 1/2 cup cheese, the 2 tablespoons butter pieces and black pepper. Cook over low heat for 3 minutes, stirring occasionally.
  • Divide risotto among six shallow pasta dishes or bowls. Sprinkle risotto with the remaining cooked pancetta, shaved cheese and parsley.

Notes

To cook wild rice, rinse 1/2 cup wild rice, lifting the rice with your fingers to clean thoroughly; drain. In a small saucepan, combine wild rice and 1 cup water. Bring to boiling; reduce heat. Cover and simmer about 40 minutes, without stirring, or until rice is tender and most of the liquid is absorbed. If needed, drain. Makes about 1-1/4 cups.
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Posted on Categories Corn

Fish Tacos With Best Ever Taco Sauce!

Fish Tacos With Best Ever Taco Sauce!

Course Main Dish, Platter
Cuisine Asian
Servings 24 small tacos

Ingredients
  

Fish Tacos

  • 24 small white corn tortillas
  • 1 kg Blue Grenadier fillets
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp Olive oil
  • 1 Tbsp Butter

Toppings

  • 1/2 small purple cabbage
  • 2 medium avocado sliced
  • 2 tomatoes diced
  • 1/2 diced red onion
  • 1/2 bunch coriander longer stems removed
  • 1 cup grated cheese
  • 1 lime cut into 8 wedges to serve

Fish Taco Sauce

  • 1/2 cup sour cream
  • 1/3 cup Mayo
  • 2 Tbsp lime juice
  • 1 tsp garlic powder
  • 1 tsp Sriracha sauce or to taste

Instructions
 

  • Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of fish.
  • Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 180c for 20-25 min. To brown edges, grill for 3-5 minutes at the end if desired.
  • Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
  • To serve the tacos, toast the corn tortillas quickly on a large dry fry pan or griddle over medium/high heat.
  • To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos
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