Tex-Mex Meatballs with Corn Salsa

Rinse coriander, pick leaves and finely chop stems. Finely chop red onion and jalapeños.

Remove husk from corn and carefully slice kernels from cobs. Place 1/2 the oil and corn in a frypan over medium heat. Cook, stirring occasionally, for 3-4 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.

Place chopped jalapeño, mince, Tex Mex Mix Tape, egg, panko breadcrumbs and ½ the cheddar in a large bowl. Season with 1/8 teaspoon salt and pepper and give it a good mix to thoroughly combine. Using clean, damp hands roll the mince mixture into 6 equal-sized balls.

Heat remaining 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 8-9 minutes or until sauce is thick and reduced.

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