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Ingredients
- 2 cups ears of corn shucked (about 2fresh corn kernels)
- 1/4 cup chopped corriander
- 3 medium red radishes thinly sliced into small strips
- 1 medium lime zested and juiced
- 1 medium jalapeño pepper seeded and minced
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 2/3 cup crumbled feta to taste (optional)
Black beans
- 2 cans black black beans rinsed and drained
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 tablespoon ground cumin
- 1/3 cup Water
- Salt and black pepper to taste
To serve
- 10 small round corn tortillas
- 1 large avocado sliced into thin strips
- Optional garnishes: pickled jalapeños salsa verde and/or hot sauce
Ingredients
Black beans
To serve
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Instructions
- To prepare the corn salad: Use a sharp chef’s knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped coriander, radishes, lime zest and juice, jalapeño, olive oil and sea salt. Mix well. Stir in 1/2 cup crumbled feta, taste, and add a little more if you’d like. Set the bowl aside to marinate while your prepare the beans.
- To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and 1/3 cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you’re ready to serve.
- To warm the tortillas: Heat a cast iron or non-stick fry pan over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.
- Put it all together: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapeños, salsa or hot sauce on the side.
