Vaghareli Corn Flautas with Chutney Crema

Ingredients

• 1 (6-ounce) avocado, halved, pitted, and peeled
• 2 cups packed fresh cilantro leaves (about 2 ounces)
• 0.5 cup packed fresh mint leaves
• 0.5 cup crema or sour cream
• 0.5 cup water
• 3 tablespoons fresh lime juice (from 2 limes)
• 1 (1/2-inch) piece fresh ginger, peeled
• 1 small (1-ounce) fresh jalapeño, stemmed and, if desired, seeded
• 1 teaspoon kosher salt
• 0.5 cup plus 2 tablespoons canola oil, divided
• 0.5 teaspoon black mustard seeds (see Note)
• 10 fresh curry leaves (see Note)
• 0.75 teaspoon ground cumin
• 0.75 teaspoon ground coriander
• 0.75 teaspoon cayenne pepper
• 0.5 teaspoon ground turmeric
• 1.5 cups fresh corn kernels (about 8 ounces) (from 2 [7-ounce] ears)
• 3 garlic cloves, minced (about 1 tablespoon)
• 1 tablespoon minced fresh ginger (from 1 [2-inch] piece peeled ginger)
• 1 tablespoon plus 1 teaspoon fresh lime juice (from 2 limes)
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 8 ounces queso Oaxaca or mozzarella cheese, shredded (about 2 cups)
• 12 (5- to 6-inch) corn tortillas
• Optional toppings: Shredded iceberg lettuce, chopped red onions, chopped tomatoes, chopped fresh cilantro, Cotija cheese, and limes wedges

Steps

1. Make the chutney crema: Reserve 1 avocado half for another use. Combine cilantro, mint, crema, 1/2 cup water, lime juice, ginger, jalapeño, salt, and remaining avocado half in a blender. Process until completely smooth, about 2 minutes. Cover and chill until ready to serve, up to 2 hours.
2. Make the vaghareli makai: Heat 2 tablespoons oil in a large skillet over medium-high. Add black mustard seeds. Once they start to sputter, reduce heat to low; add curry leaves, cumin, coriander, cayenne, and turmeric; cook, stirring constantly, 10 seconds. Add corn; increase heat to medium, and cook, stirring often, until corn is tender, about 6 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir in lime juice, salt, and black pepper. Remove from heat. Transfer mixture to a large bowl; let cool 3 minutes. Stir in shredded cheese until combined. Set aside.
3. Place tortillas on a microwavable plate, and cover with a damp paper towel. Microwave on high until tortillas are warm and pliable, about 45 seconds. Working with 1 tortilla at a time and keeping remaining tortillas covered with damp paper towel, place 3 tablespoons corn-cheese mixture on center of 1 tor-tilla. Tightly roll into a cigar shape, and secure with a wooden toothpick. Repeat process with remaining tortillas and corn-cheese mixture.
4. Heat remaining 1/2 cup oil in a 12-inch nonstick skillet over medium-high. Working in about 3 batches, gently place filled tortillas, seam side down, in skillet. (Be sure not to crowd the skillet.) Reduce heat to medium, and fry until golden brown, 5 to 6 minutes per batch, using tongs to turn flautas often so they cook evenly. Transfer flautas to a wire rack to drain. Remove and discard any solids from oil in skillet. Repeat process with remaining filled tortillas.
5. Remove wooden picks from flautas. Arrange on a platter; drizzle with chutney crema, and top with desired toppings.