Vibrant, colourful and loaded with fresh veggies, Curtis Stone's Mexican street corn tacos recipe is one of those dishes with instant mass appeal. Enjoy!
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
4 corn cobs, husks and silk removed
2 yellow bullhorn chillies
250g Coles Australian Sweet Baby Capsicums
2 tbs vegetable oil
¾ cup (180g) sour cream
8 corn tortillas, warmed on barbecue
2 cups (160g) shaved red cabbage
1 avocado, stoned, peeled, sliced
¾ cup (150g) crumbled fetta
2 tsp chilli powder (optional)
1 cup coriander sprigs
300g jar Coles Mexico Peppers Salsa Verde
Lime wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Prepare a barbecue grill or chargrill for high heat. Brush corn, chillies and capsicums with oil. Season with salt. Barbecue corn for 12-14 mins or until blackened in spots and cooked through. Cool slightly. Cut kernels from corn cobs. Season with salt.
Step 2
Meanwhile, barbecue the chillies and capsicums for 6-8 mins or until tender and charred all over. Remove and discard the stems and seeds, then cut into strips.
Step 3
Spread the sour cream over tortillas and arrange on a serving platter. Top with cabbage, corn, chillies, capsicums, avocado and fetta. Sprinkle with chilli powder, if using, and coriander. Serve with the salsa verde and lime wedges.
Curtis Stone's Mexican street corn tacos
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
4 corn cobs, husks and silk removed
2 yellow bullhorn chillies
250g Coles Australian Sweet Baby Capsicums
2 tbs vegetable oil
¾ cup (180g) sour cream
8 corn tortillas, warmed on barbecue
2 cups (160g) shaved red cabbage
1 avocado, stoned, peeled, sliced
¾ cup (150g) crumbled fetta
2 tsp chilli powder (optional)
1 cup coriander sprigs
300g jar Coles Mexico Peppers Salsa Verde
Lime wedges, to serve
Description
Vibrant, colourful and loaded with fresh veggies, Curtis Stone's Mexican street corn tacos recipe is one of those dishes with instant mass appeal. Enjoy!
Method
Step 1
Prepare a barbecue grill or chargrill for high heat. Brush corn, chillies and capsicums with oil. Season with salt. Barbecue corn for 12-14 mins or until blackened in spots and cooked through. Cool slightly. Cut kernels from corn cobs. Season with salt.
Step 2
Meanwhile, barbecue the chillies and capsicums for 6-8 mins or until tender and charred all over. Remove and discard the stems and seeds, then cut into strips.
Step 3
Spread the sour cream over tortillas and arrange on a serving platter. Top with cabbage, corn, chillies, capsicums, avocado and fetta. Sprinkle with chilli powder, if using, and coriander. Serve with the salsa verde and lime wedges.
