- radish - 220 Grams
- zucchini - 1 piece
- lime - 2 pieces
- salt - - To taste
- cob of corn - 4 pieces
- butter - 2 items. spoons
- olive oil - 1 st. a spoon
- white onions - 1 piece
- garlic - 2 teeth
- cilantro or parsley - 3 st. spoons
- salted cheese - 1/2 cup
- chilli powder - 1/4 teaspoons
- corn tortillas - 10-12 pieces
1. Cut the radish and zucchini into small pieces. Finely chop the onions. Grind coriander. Stir radish and zucchini together. Squeeze the juice of half the lime over the radish and salt to taste. Add more lime juice, if you want. Set aside. 2. Grill 2 corn cobs on a hot grill or open flame before black spots appear. 3. When the corn cools down, remove the grains using a large knife and reserve. Extract the grains from the two remaining raw corn cobs. 4. Heat the large frying pan over medium heat. Melt the butter and olive oil together, add the onion. Cook the onions for 5 minutes until softened. Add garlic and cook 1 more minute. 5. Add raw corn kernels and fry for 3 to 5 minutes. Add charred corn kernels to the mixture and mix. Squeeze juice from one lime into a vegetable mixture. Stir with salt and chilli powder. Stir with chopped herbs if used. 6. You can heat pellets in one of two ways. You can wrap them in foil and place in a warm oven (120 degrees) for 15 minutes. Or you can heat a frying pan with olive oil over high heat and fry each cake for about 30 seconds to 1 minute on each side until it slightly swells. Fill each cake with a few small spoons of corn mixture. Sprinkle with grated cheese and a mixture of radish and zucchini. The remaining half of the lime is sliced and decorated with flat cakes.
Servings: 6