- 4 heads garlic, unpeeled
- 4 ears sweet corn, unshucked
- Corn tortillas
- 2 tablespoons olive oil
- 5 limes, juiced
- 1 orange, juiced
- Generous pinch sea salt
- White (or black) pepper, to taste
- 1 generous teaspoon chile powder (or more to taste)
- 1 small red (or green) pepper, seeded and diced
- 1/2 red onion finely minced
- Bunch cilantro, leaves chopped
- 3 or 4 ripe avocados, thickly sliced
- Carton cherry tomatoes
Slice off tops of garlic. Place in foil; drizzle with olive oil, salt, and pepper. Close foil loosely and place on grill.
Remove most of husk from corn leaving only the thin pale green husk layer. Peel back husk removing silk; replace husk. Roast corn turning as needed (about every 2 minutes) until corn is golden brown, approximately 10 minutes. Remove from grill.
Stack tortillas in foil; sprinkle with a little water from fingertips. Close foil and place on grill to warm.
Check the garlic - it's done when yields to soft pressure and is nicely browned. Squeeze out roasted garlic and spread on warmed tortilla. Fill tortilla with corn mixture. Add slices of avocado and garnish with tomatoes.
* Guest Recipe
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