Corn and sausage tortillas

The antioxident-rich maize can help reduce your risk of heart disease and cancer. Boost your health with these tantalising recipes.

Do not wash cooked corn under running water - the kernels will turn soggy.

When choosing fresh corn, look for evenly spaced and plump kernels in tight rows.

To remove kernels, run a sharp knife down the cob.


Corn - Part 1.

Tasty finger food on-the-go.

Ingredients (serves 6):
2 tbsp olive oil
8 American pork sausages, with skin removed
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup sweet corn kernels
6 to 8 cherry tomatoes, sliced
6 flour tortillas
A handful of rocket leaves
1 cup salsa

Method:
1. Pre-heat oven to 180 deg C. Heat the olive oil in a skillet and cook the sausages for 5 minutes, breaking them into small pieces.
2. Combine the cheeses, corn and tomatoes in a medium bowl, add the sausages and set aside.
3. Place the filling equally into each tortilla, leaving a 1cm border all around.
4. Roll the tortillas into a cone and place on a foil-lined baking tray. Bake for 10 minutes, until the cheeses have melted.
5. Add the rocket leaves to the tortillas and serve hot with salsa on the side.

Tips:
Make quesadillas by placing the filling between two tortillas and frying them in butter until golden brown.

Recipe source: Simply Her magazine (Mar 2009)