Jicama Taquitos with Grilled Sungold Tomatoes & Corn
This one goes out at all the veggie mamas (Mamas, mamas, veggie’s mamas' mamas - haha Thank you Outkast) and the gluten-free folks out there. And pretty much anyone who loves BIG FLAVOR in a little bite. It is also the season for Sungold and Sunburst tomatoes (well, basically all tomatoes) and corn so why not give it a shot? And to top it off, all this flavor is wrapped up in a crispy crunchy jicama tortilla!
Serves 2-3
2 whole corn on the cob (kernels removed)
2-3 cups sun gold or sunburst tomatoes
4 cloves of garlic (roughly chopped)
1 jalapeno (seeds removed)
1-2 tbsp of chili powder
1 tsp salt
2 limes (juiced and zested)
1/2 cup chopped cilantro
1-2 large jicama (thinly sliced)
Avocado oil for drizzling
Pickled red onion
Method
Preheat your grill to 450-500 degrees F
Toss the tomatoes, corn, garlic, jalapeno, chili powder, salt and
a sheet of foil with avocado oil to coat. Sprinkle with sea salt.
Carefully place on the grill over direct heat for 15-20 minutes or until the tomatoes burst and the corn begins to turn golden. Check after 10 minutes and carefully toss with a wooden spoon.
Meanwhile, rub avocado oil on the jicama slices and toss them with a bit of salt and chili powder (optional).
Place the jicama slices over indirect heat for 5 minutes and flip. They should lightly char on the edges and be pliable. Remove and spritz with lime juice and set aside.
Once the tomatoes and corn are ready, transfer them to a bowl and toss with lime zest, lime juice and salt to taste). The burst tomatoes should make it nice and saucy but not too liquidy.
Spoon the mixture over your jicama “tortillas”, top with cilantro and enjoy!
