2 x sweetcorn on the cob, roasted for 25mins at 200c

100ml extra virgin olive oil

zest and juice 2 limes

Tsp grd cumin

Tsp sea salt

6 spring onions, brushed with oil

6 long red peppers, finely sliced

24 pickled jalapenos

Handful mint and coriander, roughly chopped

100g salted peanuts

Handful rocket

12 x 12cm corn tortillas (soft)

150ml smoky bbq sauce


1. Once the corn is roasted brush with oil, chargrill for 10mins, turning every now and gain

2. Do the same with the spring onions until both are charred

3. Whisk the oil, lime and cumin

4. Strip the corn from the cob and mix with peppers etc, add the dressing

5. Serve on the tortillas, top with bbq sauce