Tex-Mex Meatballs with Corn Salsa

Wash coriander. Pick the coriander leaves and finely chop the stems. Finely chop red onion and jalapenos.

Carefully slice corn from cobs and place in a frypan over medium heat. Cook, stirring occasionally, for 5-7 minutes or until charred. Transfer to a bowl with the onion, juice of half a lime, salt and pepper and mix to combine. Set aside.

In a large bowl, combine the chopped jalapeño with mince, Tex Mex Mix Tape blend, egg, panko breadcrumbs, and half the cheddar. Season with salt and pepper and give it a good mix to thoroughly combine. Using clean, damp hands roll the mince mixture into 6 even-sized balls.

Heat oil in a large frypan over medium heat. Add meatballs and cook, turning, for 5-6 minutes or until golden brown on all sides.

Add cherry tomatoes and coriander stems to frypan and season with salt and pepper. Reduce heat to medium-low and simmer for 10-15 minutes or until sauce is thick and reduced.

Sprinkle remaining cheddar over meatballs, cover with a lid and cook for a further 1-2 minutes or until cheese has melted. Cut remaining lime half into wedges. Serve meatballs with corn salsa, lime and coriander leaves.