Thus is the happy nature of coincidents that I spent my lunch hour today tracking down tomatillos and blue corn tacos, only to realise the internet operates a thing called #TacoTuesdays making these babies extra timely.
The sweetcorn here didn't quite get charred enough as I was on a 30 minute time span (30 days of yoga has been taking up the other half, and it's kind of great!) - so if you're tackling this, I think you could leave it for another couple of minutes to blister up a bit. The aim is to not over-cook, just burn a bit (kind of the opposite of most other vegan cooking), and keep it zingy with plenty of lime juice or chopped coriander. The sweetcorn and tomatillos are perfect added on top of a run of the mill refried bean taco, and you can save some extra as a pizza topping, or add a bit of vegan mayo and you've got some on-the-money sweetcorn relish for your next burger. Oh, and if you're debating whether to bother adding tomatillos instead of tomatoes or something- this was my first time trying tomatillos, and they produce a totally different flavour- closer to a softer jalapeño flavour than anything like a tomato, although they are from the same fam, so you know, if you've got a few extra quid, give them a go, they are DEELISH!
Charred sweetcorn and tomatillo tacos
To have alongside refried beans, chilli, or anything else you want to fill up on!
1 medium white onion, half sliced into rings and half chopped small
1 red chilli, sliced into thin strips
Salt and pepper
Juice of 1 lime
200g frozen or fresh sweetcorn
1 tin tomatillos, cut into slices
Lime and coriander to serve
Sweat the onion in a large, heavy bottomed pan, with the chilli and oil. Add a little seasoning (careful incase the tomatillos are also salty from being tinned- I'd finish seasoning this once you've added them in), and allow to cook for a good five minutes, until the onion is translucent.
Pour the sweetcorn over the top to cover the entire surface of the pan- leave it for a few minutes to cook on one side, then turn over to char on the other- you shouldn't have to do this too often- you don't want the sweetcorn to go at all mushy.
Once the corn is cooked and beginning to brown, turn off the heat and add the sliced tomatillos. Carefully fold in so they're not cold, and top off tacos straight away. Happy #TacoTuesday everyone!