• Cut corn cob in half. Thinly slice brown onion (see ingredients). • Transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. • Drain any excess liquid, then season with salt and pepper. Cover to keep warm.

• While corn is steaming, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 4-5 minutes. • Add pulled pork and Tex-Mex spice blend and cook, stirring, until fragrant, 1-2 minutes (cook in batches if your pan is getting crowded). • Reduce heat to medium, stir in the water and mild chipotle sauce until combined and heated through, 1-2 minutes. Season to taste. TIP: Cook pork in batches if necessary.

• Spread sourdough slices with garlic aioli and fill with pulled pork, Cheddar cheese and pickled jalapenos (if using). • Top with remaining slices of sourdough. Spread the outside slices of sourdough with the butter and toast or grill to your liking or until cheese is melted. • In a medium bowl, combine shredded cabbage mix, a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide cheesy Tex-Mex pulled pork toasties, slaw and corn cob between plates. Enjoy!