Calamari and corn tacos with salsa verde

MAKES 16 // PREP TIME 20 MINS // COOK 25 MINS

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.

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 (see recipe, p104), 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 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.

Wine suggestion Fruity sauvignon blanc or sémillon-sauvignon blend.

Tacos are about prep. Have the trimmings ready to go, cook the tortillas just before serving and let guests assemble their own.