Name: Calamari and corn tacos with salsa verde
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16
Ingredients: 3 corn cobs, husks and silks removed; Neutral-flavoured oil, such as olive oil or grapeseed oil, for brushing; 6 calamari (about 150gm each), cleaned, hoods halved lengthways and patted dry with paper towels; 16 tortillas, to serve; Edible flowers (optional), sour cream and hot sauce, to serve; Salsa verde; 1 spring onion, finely chopped; 1 jalapeño, finely chopped; Juice of 1 lime; ½ cup coarsely chopped coriander; 60 ml (¼ cup) neutral-flavoured oil, such as grapeseed

Calamari and corn tacos with salsa verde

It's time to party, Mexican style.

Serves 16

Prep

20M

Cook

25M

Total

45M

Grilling the corn and calamari heavily will add depth here. Timing is crucial, cook the corn first, then have everything ready to pile on top of the calamari as soon as it finishes cooking.

Ingredients

3 corn cobs, husks and silks removed

Neutral-flavoured oil, such as olive oil or grapeseed oil, for brushing

6 calamari (about 150gm each), cleaned, hoods halved lengthways and patted dry with paper towels

16 tortillas, to serve

Edible flowers (optional), sour cream and hot sauce, to serve

Salsa verde

1 spring onion, finely chopped

1 jalapeño, finely chopped

Juice of 1 lime

½ cup coarsely chopped coriander

60 ml (¼ cup) neutral-flavoured oil, such as grapeseed

Method

1.Preheat a barbecue, preferably charcoal, or a char-grill pan to high. Brush corn with oil and cook, turning occasionally, until slightly charred and kernels are tender (15-20 minutes). Cool briefly, then slice off kernels with a sharp knife.

2.For salsa verde, combine ingredients in a bowl and season to taste.

3.Brush calamari with oil and grill, turning occasionally until charred, opaque and just cooked through (3-4 minutes). Cut into bite-sized pieces and serve in tortillas with corn, sour cream, hot sauce, salsa verde and edible flowers.