Name: Tortilla chips with coriander cream and chilli & corn salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: mexican
Ingredients: 4 corn cobs, husks and silks removed; 18.40 gm vegetable oil; 10.00 gm ground cumin; 1 medium (about 200g) red capsicum, halved, deseeded, finely chopped; 1/2 red onion, finely chopped; 21.00 gm fresh lime juice; 2 fresh red birdseye chillies, finely chopped; 1 garlic clove, crushed; Pinch of salt; Vegetable oil, to shallow-fry; 10 flour tortillas, halved, each half cut into 3 wedges; 300g light sour cream; 1 bunch fresh coriander, leaves and stems coarsely chopped

Tortilla chips with coriander cream and chilli & corn salsa

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Vegetarian Mexican feast with crispy tortilla chips, coriander cream, and vibrant corn salsa.

Ingredients:

4 corn cobs, husks and silks removed
18.40 gm vegetable oil
10.00 gm ground cumin
1 medium (about 200g) red capsicum, halved, deseeded, finely chopped
1/2 red onion, finely chopped
21.00 gm fresh lime juice
2 fresh red birdseye chillies, finely chopped
1 garlic clove, crushed
Pinch of salt
Vegetable oil, to shallow-fry
10 flour tortillas, halved, each half cut into 3 wedges
300g light sour cream
1 bunch fresh coriander, leaves and stems coarsely chopped

Instructions:

Carefully slice down the sides of the corn cobs near the core to release the kernels.
In a large frying pan over medium-high heat, warm the oil. Add corn and cumin, cook and stir for 5 minutes until corn is tender and golden brown. Transfer to a serving bowl.
Combine the capsicum, onion, lime juice, chili, and garlic with the corn, stirring well. Taste and season with salt to enhance the flavors.
Heat a 2cm depth of oil in a non-stick frying pan over high heat. Fry one-quarter of the tortillas for 30 seconds on each side until light golden brown. Use a slotted spoon to transfer tortillas to a paper towel-lined plate. Repeat with remaining tortillas in 3 more batches, reheating oil as needed.
For the coriander cream, combine sour cream and fresh coriander in a food processor. Blend until smooth, stopping to scrape the sides as needed. Season with salt to taste, then transfer to a serving bowl.
Arrange tortillas elegantly on a platter and accompany them with a dollop of coriander cream and a side of salsa.

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