Sometimes all I want for lunch or dinner is a light, fresh and crunchy dish. It’s in those times that these grilled corn lettuce cups really shine! Super simple to make, packed with flavour and lots of textures to boot. Sure, they might be a little messy to eat but it’s so worth it!
- 3-4 ears of corn
- Small red onion
- Medium capsicum
- Punnet of cherry tomatoes
- 1/2 bunch of fresh coriander
- 1tsp smoked paprika
- 1tsp cumin
- Pinch of cayenne pepper
- Juice of two limes
- Salt and pepper
- Lettuce leaves
- Jalapeños (optional)
- Grill the corn until cooked all over and starting to char, around 15 minutes
- Set aside to cool slightly, then remove the kernels from the cob into a bowl
- Dice the red onion and capsicum and add to the bowl with the corn
- Slice the tomatoes into quarters and add to the bowl
- Roughly chop the coriander and stir though the corn mixture
- Add the spices and lime juice and season with salt and pepper. Stir through and set aside to let the flavours develop (30 minutes is ideal)
- When ready to serve, remove outer leaves of a lettuce to form cups and spoon the grilled corn mixture in
- Top with diced avocado, jalapeños and fresh coriander
These grilled corn lettuce cups are seriously tasty. They combine so many of my favourite flavours, and I’m also a big iceberg lettuce fan, no matter how uncool that might make me. You can always drizzle some hot sauce on these as well, although personally I prefer to just keep adding jalapeños!
The lettuce cups might not be the most practical serving implement to get through the whole dish, so I serve these in a bowl so I can scoop up anything that falls out with a fork afterwards. Mexican food is rarely the tidiest of cuisines, so I feel like these grilled corn lettuce cup just fit in nicely!