serves
10
prep
15 minutes
cook
25 minutes
difficulty
Easy
serves
10
people
preparation
15
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 10 ears sweet yellow corn, shucked
- 120 g butter, melted
- ½ lime, juiced
- queso fresco (see Note), to serve
- chipotle powder (see Note), to serve
Chipotle crema
- 500 ml sour cream
- 30 ml fresh lime juice
- ¼ cup brown sugar
- 2 tsp chipotle powder (see Note)
- 2 tsp finely chopped coriander
Instructions
Chargrill the corn until blackened. Remove the kernels, place in a saucepan with water and boil for 15 minutes. Stir in the butter and season with salt to taste. Spoon enough corn mixture to half fill a paper cup. Squeeze the fresh lime over the corn.
To make the chipotle crema, purée half the sour cream, lime juice, brown sugar and chipotle powder in a processor. Hand whisk the puréed mixture with the remaining sour cream and coriander.
Top the corn with about 60 ml ( ¼ cup) of the chipotle crema. Sprinkle the crumbed queso fresco and chipotle powder over the top to serve.
Note
• Queso fresco is available from El Cielo in Port Melbourne. A crumbly feta can work as a substitute for queso fresco.
• Chipotle powder is available from specialty Mexican grocers, or you can finely grind dried chipotle chillies.
Photography by Ryan Noreiks
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
