As you can imagine, here at PROPERCORN we love corn. So what better way to get as much of the good stuff into our diets than by making a THREE corn taco. Corn tortillas, with caramelised sweet corn and delicious PROPERCORN Sour Cream and Black Pepper popcorn, all topped with salsa and guacamole. A seriously colourful recipe for the sunshine, proper fresh ingredients and 100% proper tasty.

Make sure it’s Done Properly:
Try with a cold glass of gingery fizz- ginger beer, a squeeze of lime and fresh mint.

12 small corn tortillas

2 sweet potatoes, peeled and diced into 1.5cm pieces small tub of sour cream

2 x 20g packs of PROPERCORN Sour Cream & Black Pepper

1/2 red onion, finely sliced juice

2 limes pinch of sugar

2 avocados, halved and stoned

1/2 a lime small bunch of coriander roughly chopped

1 red chilli, deseeded and finely chopped

1/4 red onion, finely sliced

200g cherry tomatoes

1/4 red onion, finely sliced

1 green chilli, deseeded and finely chopped juice

1/2 a lime

4 corn on the cob (or 4 small tins of sweetcorn)

2 large knobs of butter

2 tsp smoked paprika pinch of salt and pepper

1. Pre-heat the oven to 200C. Mix the pickled onion ingredients in a small bowl and set aside. This will take away the harshness of the onion, soften it a bit and give it a nice purple glow.

2. Peel and dice the sweet potatoes, keeping the peelings for later. Place the sweet potato on a baking tray and drizzle with olive oil, giving them a little massage and a good pinch of salt. Pop in the oven for 20-25 minutes or until slightly charred on the edges.

3. Using a sharp knife, cut the kernels off the corn on the cobs. In a large frying pan, melt the butter on a high heat add the corn, paprika and salt and pepper. Give it a good stir, making sure the corn is well coated. Cook for 5-10 minutes, stirring regularly, until the kernels are caramelised and catching. Once cooked, turn off the heat and set aside to keep warm.

4. In the meantime, make the salsa and guacamole. Mix the salsa ingredients in a small bowl with a squeeze of lime and a handful of chopped coriander.

5. Mash the avocados then add the red onion and red chilli. Squeeze in the lime juice and set aside.

6. A few minutes before the potatoes are ready, add a bit of oil and salt to the potato peelings, spread evenly on a baking tray and pop in the oven to crisp up.

7. Whilst they’re cooking, cover your tortillas in foil and add to the bottom of the oven to warm up.

8. Tortillas are best made by the person eating them so once the potatoes and tortillas are out of the oven, lay everything out in bowls and get everyone to tuck in.