Ingredients
4 medium ears sweet corn, husked1 small red onion, cut crosswise into 1/2-inch slices2 tablespoons olive oil, divided8 corn tortillas (6 inches)1 container (8 ounces) hummus1/4 teaspoon ground chipotle pepper1 cup cherry tomatoes, halved1/2 teaspoon salt1 medium ripe avocado, peeled and sliced1/2 cup crumbled feta cheese1 jalapeno pepper, thinly slicedOptional: Lime wedges, fresh cilantro leaves and Mexican hot pepper sauce
Preparation
Brush corn and onion with 1 tablespoon oil. Grill corn and onion, covered, over medium-high heat until tender and lightly charred, 5-7 minutes, turning occasionally. Cool slightly.
Meanwhile, brush tortillas with remaining oil. Grill, covered, until crisp and lightly browned, 2-3 minutes per side.
Cut corn from cobs. Process hummus, chipotle pepper and 2 cups cut corn in a food processor until almost smooth. Coarsely chop grilled onion; toss with tomatoes, salt and any remaining corn.
Spread hummus mixture over tortillas; top with onion mixture, avocado, cheese and jalapeno. If desired, serve with limes, cilantro and pepper sauce.
