Grilled corn tacos

1. Start by making the salsa verde. Finely chop the coriander, parsley, basil, garlic and capers. Place into a bowl and mix through the lime juice, salt and a good drizzle of olive oil.

2. Mix well until the salsa comes together. Cover and place in the fridge until ready to use.

3. Preheat the oven to a medium heat on the grill setting. Brush each corn cob with olive oil and sprinkle with salt. Place the corn onto a baking tray and cook under the grill for 10-15 minutes until golden on the outside and cooked through.

4. Remove from the oven when done and slice the kernels off the corn on the cobs.

5. Meanwhile, place a large pan on a medium heat and add a drizzle of olive oil.

6. Once warm, add the chopped red onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until the onion feels soft.

7. Add the cherry tomatoes and paprika to the pan. Mix well and cook for another 5 minutes until the tomatoes begin to feel soft. At this point, add the lime juice and drained black beans. Mix again and cook for a further 15-20 minutes until the black beans have softened, then turn the heat down low until ready to serve.

8. While the black bean mixture is cooking, warm the soft tacos. Cook them individually in a hot pan. Once everything is ready, top the tacos with the black bean mixture, grilled corn kernels and a sprinkle of fresh coriander, then serve with the salsa verde.

SERVES 3-4 INGREDIENTS

● 2 corn on the cobs

● Olive oil

● Sea salt

● 1 small red onion, peeled and chopped

● 2 cloves of garlic, peeled and chopped

● 300g cherry tomatoes, halved

● 2 tsp paprika

● 2 limes, juiced

● 2 x 400g tins of black beans, drained

● 8 small soft tacos

● Handful of fresh coriander

For the salsa verde

● Large handful of fresh coriander

● Large handful of fresh parsley

● Large handful of fresh basil

● 2 cloves of garlic

● 2 tbsp capers

● 1 lime, juiced

● Pinch of salt

● Olive oil