• Finely chop onion, tomato and cucumber. Shred cos lettuce (see ingredients). Drain the sweetcorn. • In a small bowl, combine garlic aioli and mild chipotle sauce. Set aside.

• SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. • In a medium bowl, add sweetcorn, onion, shredded Cheddar cheese, Mexican Fiesta spice blend, the plain flour, milk, the egg and a pinch of salt and pepper. Stir until well combined. 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!

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula (3-4 per person). • Cook until golden, 3-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra olive oil between batches as needed. TIP: Allow the fritters to set before flipping.

• Meanwhile, combine tomato, cucumber and a drizzle of white wine vinegar and olive oil in a second medium bowl. Season to taste.

• Heat mini flour tortillas on a plate in the microwave in 10 second bursts, until warmed through.

• Cut corn fritters in half. • Spread tortillas with chipotle aioli. • Divide cos lettuce and fritters between tortillas and top with tomato salsa. Enjoy!