Our love for Mexican food seems to grow stronger and stronger. Corn is a mainstay of Mexican cuisine, so make the most of the bounty of summer with the sweetness of fresh sweetcorn and rustle up this fresh dish.
With a host of vegetables and spices it works at any time of day and topping it off with an egg or two provides a balanced plate. This also works as easily for one as it does to feed three or four so it’s perfect for a solo lunch or a quickly rustled up meal with friends and family.
Ingredients – serves 2 but easily scaled up
- 2 shallots, diced
- 1/2 red pepper, diced
- a cob of sweetcorn
- 1/2 tsp chilli powder
- 1/2 tsp ground cumin
- 3/4 tsp ground coriander
- 3/4 tsp oregano
- 2 tomato, diced
- 2 tbsp jalapeños, diced
- 50g mature cheddar cheese
- 1 lime
- 2 tortillas
- 2-4 eggs
- Preheat the oven on a low heat (approximately 80 degrees celsius).
- Heat a small amount of oil in a frying pan. Add a tortilla to the pan and cook on each side for approximately a minute each side so that it browns. Repeat with each tortilla.
- Place each cooked tortilla on an overproof dish or plate and sprinkle with cheese. Place in the oven to keep warm and so that the cheese can melt slightly.
- Add 1 tbsp of oil to the frying pan and fry the shallots and pepper for 2-3 minutes until softened.
- Remove the leaves from the cob and then cut the sweetcorn from the cob. Add the sweetcorn and fry for a further 1-2 minutes.
- Add the chilli powder, cumin, coriander and oregano and fry for 1 minute to release the spices aroma. Season with salt and pepper.
- Add the diced tomato and jalapenos and cook for 2-3 minutes.
- Heat some oil in an additional frying pan and fry the eggs on a medium heat.
- When the eggs are almost cooked, remove each tortilla from the oven and spoon on the vegetable mixture, topping with an egg(s). Enjoy!