This Mexican-inspired harissa barbecued corn tortilla recipe is packed with bbq corn, black beans and pomegranate seeds, and served with of jalapeños, coriander and a harissa yoghurt.
Test Kitchen tip
To remove pomegranate seeds, cut in half crossways; hold it, cut-side down, in the palm of your hand over a large bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily; discard any white pith.
1.Combine half the oil and half the harissa in a small bowl; season to taste. Brush corn with harissa mixture.
2.Cook corn on a heated grill plate (or grill or barbecue) over high heat, turning, for 15 minutes or until grill marks appear. Carefully cut kernels from cob, in sections if possible, using a sharp knife. Transfer kernels to a large bowl; cover to keep warm. Cook tortillas on grill plate for 30 seconds on each side or until light grill marks appear. Cover to keep warm.
3.Heat remaining oil in a small saucepan over medium heat. Add garlic and beans; cook, stirring occasionally, for 3 minutes or until heated through. Add to corn in bowl.Stir in coriander, lime rind and juice; season to taste.
4.Fold remaining harissa through yoghurt in a small bowl; season to taste.
5.Divide corn mixture and pomegranate seeds among tortillas; fold in half. Top with sliced jalapeño and coriander. Serve tortillas with harissa yoghurt and lime cheeks.
After chargrilling tortillas, immediately rest them in a U-shape as they cool, this will prevent them cracking when you fold them to serve.
DO AHEAD: The corn can be cooked the day before, then covered and refrigerated.