INGREDIENTS
4 ears fresh corn, husked
1 teaspoon (5 mL) extra-virgin olive oil
2 tablespoons (30 mL) adobo sauce from canned chipotles in adobo sauce
⅓ cup (75 mL) crumbled cotija or feta cheese
⅓ cup (75 mL) chopped cilantro, plus a few sprigs for garnish
Juice of ½ lime
1 cup (250 mL) cooked chickpeas, drained and rinsed
8 whole wheat flour tortillas, warmed or grilled
Lime wedges, for serving
Sea salt and freshly ground black pepper
Sriracha (optional)
DIRECTIONS
Preheat a grill or grill pan to medium-high heat. Brush the corn with ½ teaspoon of olive oil and grill, about 2 minutes per side, rotating it until the kernels on all sides are tender and a few char marks form, about 10 minutes.
Remove the corn from the heat and brush with the adobo sauce. Use a knife to slice the kernels off the cob. Toss with the crumbled cheese, cilantro, lime juice, and salt and pepper to taste.
In a small skillet, heat ½ teaspoon of olive oil over medium heat. Add the chickpeas, a pinch of salt, and pepper. Sauté until golden brown, about 5 minutes, shaking the pan to rotate them occasionally.
Fill each tortilla with the corn, chickpeas, and cilantro sprigs. Serve with lime wedges and sriracha, if desired, on the side.
SERVES: 4
VEGAN: Use diced avocado instead of cheese.
GLUTEN-FREE: Use corn tortillas.