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.