Tag Archives: corn

Comida Mexicana

I love Mexican food. Love it. While it can be hard to find authentic Mexican ingredients in Australia, you have more options than an Old El Paso boxed taco kit! Here’s a couple of easy ideas, while they aren’t authentically Mexican, they have delicious Mexican flavour.

Scrambled eggs with beans and corn
Serves two


4 corn tortillas
4 eggs
knob of butter
a dash of milk
half a tin of corn
half a tin of kidney beans (or black beans would be delish)
a handful of grated cheese
1 spring onion
salsa or hot sauce of your liking
sour cream


While still in your nighty, pop the kettle on for tea, and warm the corn tortillas. You can do this in the microwave, or on the stove-top in a pan. Don’t crisp the tortillas, just warm them until they are soft and smell nice and corny. Place on plates and sprinkle half the cheese on the warm tortillas to melt a little. Yum.

Pop the eggs, beans, spring onion, corn, milk and the rest of the cheese in a bowl and combine a little. Melt the butter and add the egg mixture. Fold the eggs until cooked, but still soft.


Place your eggs onto your cheesy tortillas, serve with a touch of sour cream and as much salsa as you please. I buy a lovely salsa verde from Casa Iberica in Fitzroy.

Taco salad
Adapted from Yummy Mummy Kitchen, serves four


1 tin of corn
1 tin of chickpeas
1 cup of cooked black beans or a tin of kidney beans
1 onion
1 or 2 tablespoons of taco seasoning (make your own!)
1 cos lettuce
2 tomatoes
1 avocado
grated cheese
salsa or hot sauce of your liking
lime or lemon
sour cream
bag of corn chips

Fry the onion until translucent, add the beans and corn and warm though. Add as much taco seasoning to make it as spicy as you like, and a couple of tablespoons of water to make it a bit saucy.

Shred your  lettuce, top with the warm beans, then cheese, tomatoes, avocados, salsa, coriander, a squeeze of citrus and a dollop of sour cream. Serve with the corn chips, they are perfect for scooping!


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What’s for dinner? Fritters!

These delicious treats have fast become a dinner favourite, quick, easy and you can throw in whatever you have in the fridge or cupboard … corn and zucchini are my favourite.

Corn and zucchini fritters
Adapted from Smitten Kitchen

1 large zucchini, grated
1 can of corn
1 sliced spring onion
1/2 cup grated parmesan or crumbled fetta
salt and pepper
2 or 3 beaten eggs
Around 3/4 cup flour, I use a mix of gluten-free and quinoa or buckwheat
Oil for frying

Throw all your ingredients except for the flour into a bowl and mix.

Add the flour a large spoonful at a time, until you have a mix that is still damp, but holds together in spoonfuls. The amount you’ll need depends on the flours you use, how juicy your zucchini is and how many eggs you could find to throw in! Sorry, this recipe isn’t an exact one …

Heat your oil in a nice big frying pan, you’ll want about a centimeter of oil. Plop in large spoonfuls of batter, leaving yourself enough room to flip your fritters once they are golden and cooked though.

Luke likes these with tomato sauce, I prefer a dollop of sour cream. Enjoy!

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