Page title and description
- 2-3 cobs of huitlacoche corn, galls removed as described (around 300g of galls)
- 1 onion, finely chopped
- 1 green jalapeno chilli, deseeded and finely chopped
- 3 tbsp olive oil
- 4 garlic cloves, roughly chopped
- corn tortillas to serve (not the wheat flour type)
- 150g Cheddar, grated
- salt and pepper
Prep time: 10 min
Cooking time: 10 min
Step 1De-husk and de-silk the corn cobs. Next, stand the cob on its base and slice downwards, using the back of a knife to remove the kernel galls. Discard any that have gone brown or slimy.
Step 2Don't worry if the galls burst as you remove them, though equally if some of the smaller ones retain their integrity, this will give texture to your dish.
Step 3Set aside and, using the sharp side of the knife, remove any healthy yellow kernels and put to one side, separate to the galls. Discard any that have not matured to a plump golden yellow.
Step 4Using a heavy-based pan, gently fry the onion and chilli in the olive oil until soft. Add the garlic and any healthy yellow sweetcorn and continue to cook gently.
Step 5Add the galls, season and cook over a moderate heat until most of the galls have collapsed and any excessive moisture has been driven off. Spread on a hot toasted tortilla, sprinkle over some grated Cheddar, then warm face-up in a pan to melt the cheese.
Step 6Fold and enjoy. Great with a fresh salsa, guacamole and some shredded lettuce.