Name: Barbecue chicken tortillas with grilled corn salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 corncobs, silks and husks removed; 2 long green chillies; 2 long red chillies; 1 cooked barbecue chicken, warm; 2 Tbsp extra virgin olive oil; 1/4 cup flat-leaf parsley leaves; Sea-salt flakes and freshly ground black pepper, to season; Finely grated zest and juice of 1 lime; 1/2 tsp sweet smoked paprika; 2 green shallots, thinly sliced; Extra 1 Tbsp extra virgin olive oil; Extra 1 Tbsp flat-leaf parsley leaves, roughly chopped; Extra 1 lime, to serve; Chipotle mayonnaise, to serve; Extra sweet smoked paprika, to dust; 8 tortillas, grilled, to serve; Extra coriander sprigs, to serve

Barbecue chicken tortillas with grilled corn salsa

The ultimate build-it-yourself meal, these tortillas with spicy mayo and charred corn, mean all hands on deck. Olé!

Serves 4

Prep

15M

Cook

15M

Total

30M

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Ingredients

2 corncobs, silks and husks removed

2 long green chillies

2 long red chillies

1 cooked barbecue chicken, warm

2 Tbsp extra virgin olive oil

1/4 cup flat-leaf parsley leaves

Sea-salt flakes and freshly ground black pepper, to season

Finely grated zest and juice of 1 lime

1/2 tsp sweet smoked paprika

2 green shallots, thinly sliced

Extra 1 Tbsp extra virgin olive oil

Extra 1 Tbsp flat-leaf parsley leaves, roughly chopped

Extra 1 lime, to serve

Chipotle mayonnaise, to serve

Extra sweet smoked paprika, to dust

8 tortillas, grilled, to serve

Extra coriander sprigs, to serve

Method

Preheat a barbecue grill to high, or put a chargrill pan over a high heat. Cook corn, turning occasionally, for 15 minutes or until just tender and lightly charred all over. During last 5 minutes of cooking, add chillies and cook until lightly charred, turning occasionally. Cut in half. Set aside.

Remove chicken meat from carcass. Discard carcass and skin. Shred meat into bite-size pieces and put in a large serving bowl. Add oil and parsley and toss to coat. Season with salt and pepper.

To make corn salsa, use a large sharp knife to cut kernels from warm corncobs. Transfer to a serving bowl with lime zest and juice, paprika, shallot, extra oil and extra parsley. Season with salt and pepper.

Cut extra lime into wedges. Put mayonnaise in a serving bowl and dust with extra paprika. Serve chicken with tortillas, corn salsa, halved grilled chillies, mayo, extra coriander and lime wedges.

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Ingredients

Method

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