2 large corn cobs, peeled and whole
2 tbsp butter
200g cherry tomatoes, diced
80g red onion, finely sliced
30g fresh coriander, roughly chopped
2 medium limes (1 juiced, 1 cut in wedges)
2 large avocados, sliced
12 small tortillas
600g leftover Dandaragan Cajun Brisket, bitesize pieces (with ½ cup of the pan juices)
salt and pepper
*optional- hot chilli sauce and natural yoghurt
Prep time 10 min.
Cooking time 10 min.
Microwave corn cobs on high for 4 minutes until just cooked. Heat butter in a large pan and fry the whole cobs to brown the kernels. Allow to cool then slice the kernels off.
Make the corn salsa by mixing the corn with cherry tomatoes, red onion and coriander in a medium bowl. Squeeze in lime juice.
Season with salt and pepper then set aside. In the pan that was used for the corn quickly dry fry the tortillas a few at a time. At the same time heat the pan juices and brisket in another pan until sizzling, season with salt and pepper.
Serve tortillas with brisket, corn salsa, avocado, chilli sauce, natural yoghurt and a wedge of lime.