- 15 mins
- 25 mins
- Serves 2
Preheat the oven to 200
On a tray with a wire rack, place 2 old heat resistant coffee mugs upside down. Cover the tortillas with dairy soft butter all over both sides then place over the mugs to create two upside down tortilla bowls
To hold the tortilla in place whilst it cooks, roll up some foil in a long ribbon shape and place around the base to keep the tortilla in place whilst it cooks
On the tray beneath the rack place the corn kernels to dry roast the corn
Bake the corn and tortillas for 20-25 minutes until the tortillas are crisp but not burnt. Rotating the tray 10 minutes into the cooking time.
Remove from the oven and let it cool to set the tortilla bowl
In two serving bowls, place the tortilla and then divide the ingredients into the two bowls, garnish with sesame seeds and serve with lime wedges.