Mexican-Style Street Corn Tacos with Chayote Slaw
Roasted Cauliflower & Creamy Orange-Jalapeño Sauce
Chayote, we love you by so many wonderful names: mirliton, chocho, christophine or vegetable pear. Popular in Caribbean and Cajun cooking, this lesser-known squash is super-moist and delicate tasting, making it fit to cook up like zucchini or to showcase raw in salads. Case in point, our creamy orange-jalapeño slaw starring julienned chayote and onions. It tops these tacos with style, while into the flour tortillas go smoky-hot Mexican-style cauliflower and corn hot off the cob, spiked with elote-inspired spices and good as gold from a shift under the broiler.
We will send you:
Ears of corn
Wheat flour tortillas
Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)
Contains: Eggs, Milk, Sesame, Sulphites, Wheat
You will need:
Salt & pepper
Mise en place
Preheat the oven to 450°F. Remove the core of the cauliflower; cut the head into small florets. Shuck the corn; drizzle with oil and season with S&P. Peel and cut the chayote into matchsticks; toss with a splash of orange juice to prevent browning and season with S&P. Cut the jalapeño into rings, discarding the stem, ribs and seeds; finely chop ¼ of the rings.
Roast the cauliflower & corn
On a lined sheet pan, toss the cauliflower with a drizzle of oil, ⅔ of the spices and S&P. Arrange in a single layer and roast, 10 min., until beginning to brown. Remove the pan from the oven. Nestle the corn into the cauliflower and roast, 10 to 12 min. until browned and tender. Switch the oven to broil and cook, 2 to 3 min., for a little more colour. Once cool enough, cut the kernels off the cobs; combine with the cauliflower.
Make the sauce
In a medium bowl, combine the mayo, remaining orange juice and finely chopped jalapeño; season with S&P and stir well.
Warm the tortillas
Stack and tightly wrap the tortillas in a large piece of foil. Place directly on an oven rack and bake, 6 to 8 min., until heated through. Keep wrapped until ready to serve.
Make the slaw
While the tortillas warm, in a medium bowl, combine the chayote, onions, ¼ of the sauce, the remaining spices and S&P; toss well.
Assemble & serve
Divide the tortillas between your plates and top with a generous spoonful of the corn-cauliflower filling, a spoonful of the slaw, a drizzle of the remaining sauce and the cheese. Garnish with the jalapeño rings. Serve any remaining filling, slaw and sauce on the side. Bon appétit!