Ditch the cutlery and crunch your way through these tasty tacos filled with spicy pork, juicy tomato and sweet snow white corn kernels.
- Combine the maple syrup, cumin, Cajun seasoning, garlic and 2 teaspoons of oil in a glass or ceramic dish. Add the pork and turn to coat. Cover and place in the fridge for 2 hours to marinate.
- Wash the corncobs and place on a microwave-safe plate with the water clinging. Cook on high/800watts/100% for 5 minutes. Set aside until cool enough to handle. Remove husks and silk. Use a sharp knife to cut down the length of each corncob, close to the core, to remove the kernels.
- Combine the corn, tomato and shallot in a small bowl. Season with salt and pepper. Place the avocado and lime juice in a small bowl and use a fork to coarsely mash.
- Heat the taco shells following packet directions.
- Meanwhile, heat the remaining oil in a large frying pan over medium heat. Add pork and cook for 3 minutes each side for medium or until cooked to your liking. Set aside for 3 minutes to rest. Thinly slice.
- Divide the pork and corn mixture among the taco shells. Top with the avocado mixture and sprinkle with the coriander. Serve with the sour cream.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set