Charred Corn & Avocado Tacos

Ingredients

• 4 ears fresh corn, about 680g (24 oz), husks removed
• 8 corn tortillas, about 240g (8.5 oz) total
• 2 ripe avocados, about 400g (14 oz), sliced
• 1/2 red onion, finely diced, about 60g (2 oz)
• •••See the full ingredient list and shop it in the app.

Method

1. 1Preheat a cast-iron skillet or grill pan over high heat until smoking hot, about 4 to 6 minutes.
2. 2Shuck the corn and remove the silk. Brush the ears lightly with 15ml (1 tbsp) olive oil to help charring.
3. 3Place the corn directly on the hot skillet and char for 10 to 12 minutes, turning frequently, until kernels are blackened in spots and evenly charred.
4. 4Remove the corn from the heat and let cool 5 minutes until safe to handle. Stand each ear upright on a cutting board and slice the kernels off with a sharp knife.
5. ••• Cook along hands-free with timers and step-by-step guidance in the app.