Product used:
Available at https://shop.coles.com.au/mccain-potato-wedges-crunchy-frozen
- 1 x 750g McCain Pub Style Wedges
- 1 cup defrosted McCain corn kernels, or kernels from 2 corn cobs
- 1Tbs pickled jalapeno chillies, chopped
- ¼ cup chopped coriander stalks and leaves
- 1 Tbs jalapeno pickling liquid
- 1/3 cup chipotle mayo (or mix 1/3 cup mayo with 1tsp lime juice, 2tsp smoked paprika and chilli flakes to taste)
- 2 Tbs crumbled feta cheese
- lime cheeks, to serve
Method
1. | Heat oven to 230oC (210oC fan forced)
Place pub style wedges evenly as a single layer on a tray, and bake according to pack instructions.
|
2. | While baking, heat a pan over high heat. Cut corn kernels from the cob, or if using defrosted, pat dry on a paper towel. Chargrill the corn kernels for 2 -3 minutes, until lightly charred. |
3. | Combine charred kernels with jalapeno chillies, coriander and jalapeno pickling liquid and toss gently to combine. |
4. | To serve, pile the hot wedges on a serving dish. Spoon over the corn mixture, dollop with chipotle mayo, scatter with feta and serve with lime cheeks. |
Mexican Street Corn Loaded Wedges
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Heat oven to 230oC (210oC fan forced)
Place pub style wedges evenly as a single layer on a tray, and bake according to pack instructions.
|
2 | While baking, heat a pan over high heat. Cut corn kernels from the cob, or if using defrosted, pat dry on a paper towel. Chargrill the corn kernels for 2 -3 minutes, until lightly charred. |
3 | Combine charred kernels with jalapeno chillies, coriander and jalapeno pickling liquid and toss gently to combine. |
4 | To serve, pile the hot wedges on a serving dish. Spoon over the corn mixture, dollop with chipotle mayo, scatter with feta and serve with lime cheeks. |