Plan your next taco night with these veggie sweetcorn tacos. Paired with creamy avocado, salty feta and the star of the show: Moutarderie de Luxembourg Samouraï Sauce – which adds a fiery twist!
Find the recipe here in Luxembourgish.
2 corn on the cob, cooked
1 spring onion
1 avocado
4 tbsp Moutarderie de Luxembourg Samouraï sauce
2 limes
8 tortilla wraps
100g feta, crumbled
coriander, chopped
paprika flakes
salt and pepper
Serves 4 – Prep: 30min
Grill the corn on a bbq or in a grill pan, turning regularly, until charred.
Meanwhile, finely slice the spring onions, cut the avocado into slices.
Place a small bowl upside down into a wide mixing bowl so that it sits inside the bowl like a cupola. Place one corn on the cob on the base of the soup bowl and cut down along the length of the cob so that the corn kernels fall into the bowl.
Remove the small bowl and mix the corn kernels with the spring onion. Add the juice of half a lime, the Samouraï sauce, a bit of coriander and season with salt. Mix until the kernels are evenly coated.
Heat the tortilla wraps in a pan for a few seconds on both sides.
Transfer the tortilla wraps to plates and top each with a bit of corn and avocado slices, crumble some feta over each tortilla, then top with some chopped coriander, sprinkle with paprika flakes and serve with lime wedges.
