Cajun pork and snow white corn tacos

Method

• 1
  Combine the maple syrup, cumin, Cajun seasoning, garlic and 2 teaspoons of oil in a glass or ceramic dish. Add the pork and turn to coat. Cover and place in the fridge for 2 hours to marinate.
• 2
  Wash the corncobs and place on a microwave-safe plate with the water clinging. Cook on high/800watts/100% for 5 minutes. Set aside until cool enough to handle. Remove husks and silk. Use a sharp knife to cut down the length of each corncob, close to the core, to remove the kernels.
• 3
  Combine the corn, tomato and shallot in a small bowl. Season with salt and pepper. Place the avocado and lime juice in a small bowl and use a fork to coarsely mash.
• 4
  Heat the taco shells following packet directions.
• 5
  Meanwhile, heat the remaining oil in a large frying pan over medium heat. Add pork and cook for 3 minutes each side for medium or until cooked to your liking. Set aside for 3 minutes to rest. Thinly slice.
• 6
  Divide the pork and corn mixture among the taco shells. Top with the avocado mixture and sprinkle with the coriander. Serve with the sour cream.