½ tbsp sea salt
2 shallots thinly sliced lengthwise
1 tsp whole black peppercorns
1 tsp dried oregano
1 tsp allspice seeds
3 cloves garlic, peeled and halved lengthwise
1 1⁄2 cups red wine vinegar
2 ears of Southern Forests corn, husks removed
¼ cup melted butter or oil for basting
½ tsp smoked paprika
2 ripe avocado, skin and seed removed, sliced lengthways
Cotija (hard mexican cheese) or firm feta, crumbled
12 mini corn tortillas or 4 regular corn tortillas
Sunflower oil for deep frying
Your favourite hot sauce
In a bowl, toss 1 tbsp salt and shallots together. Let sit until shallots releases some of their liquid, about 15 minutes, then drain juice.
Transfer to jar along with peppercorns, oregano, allspice, and garlic, and pour over vinegar. Seal with lid and refrigerate at least 4 hours before using.
To prepare corn, heat charcoal grill or barbecue to a medium heat and brush liberally with butter/oil. Roll corn on grill between 6 - 8 minutes until evenly charred. While still warm, dust lightly with smoked paprika and sea salt. Slice kernels from corn and set aside somewhere warm.
Preheat oil in deep fryer or pot to 180C. Take tortillas out of pack and gently slide into hot oil. Flip after 1 minute and continue to fry for another 30 seconds. Place on paper towel to dry and set aside.
On each tortilla, evenly spread avocado, corn and small amount of pickled shallots (a little goes a long way!), cheese, coriander and your hot sauce. Serve immediately
Recipe Credit: Wayde Drummond
Photography Credit: Jess Wyld