• Finely chop cucumber and tomato. • Roughly chop baby cos lettuce (see ingredients). • Drain sweetcorn. • Slice lemon into wedges.

• SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. In a medium bowl, combine sweetcorn, Cheddar cheese, Mexican Fiesta spice blend, the plain flour, milk and egg. TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate. You should get 3-4 fritters per person. TIP: Add extra olive oil between batches as needed.

• When the fritters are almost done, microwave mini flourtortillas on a plate for 10 second bursts, until warmed through.

• In a second medium bowl, combine tomato, cucumber, a good squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.

• Halve the Mexican corn fritters. Fill each tortilla with shredded cos lettuce and Mexican corn fritters. • Top with tomato salsa, drizzle with smokey aioli and tear over coriander to garnish. • Serve with remaining lemon wedges. Enjoy!