Corn Tostadas with Sweetcorn Ice Cream and Summer Berry Salsa

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

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  • 50 g (2 oz) unsalted butter
  • 50 g (2


A fun play on Mexican tacos, made with cornflakes and filled with a delicate sweetcorn ice cream and a tequila and summer fruit salsa.

Preheat the oven to 180°C/350°F/gas mark 4. For the tacos, melt the butter, sugar and syrup in a pan over a low heat. Remove from the heat and