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Export 13 ingredients for grocery delivery
Step 1
Combine half the oil and half the harissa in a small bowl; season to taste. Brush corn with harissa mixture.
Step 2
Cook corn on a heated grill plate (or grill or barbecue) over high heat, turning, for 15 minutes or until grill marks appear. Carefully cut kernels from cob, in sections if possible, using a sharp knife. Transfer kernels to a large bowl; cover to keep warm. Cook tortillas on grill plate for 30 seconds on each side or until light grill marks appear. Cover to keep warm.
Step 3
Heat remaining oil in a small saucepan over medium heat. Add garlic and beans; cook, stirring occasionally, for 3 minutes or until heated through. Add to corn in bowl.Stir in coriander, lime rind and juice; season to taste.
Step 4
Fold remaining harissa through yoghurt in a small bowl; season to taste.
Step 5
Divide corn mixture and pomegranate seeds among tortillas; fold in half. Top with sliced jalapeño and coriander. Serve tortillas with harissa yoghurt and lime cheeks.
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