Served on a stick or held by its stalk, the grilled corn is slathered in crema (Mexican sour cream) and then sprinkled with a range of toppings, including chilli, lime, mayonnaise and cheese. For a less messy affair, the kernels are removed and tossed with the condiments in a cup, which is known as esquites.
- 6 corn cobs, husks and silks removed
- 100 g (⅓ cup) whole-egg mayonnaise
- 80 g (⅓ cup) sour cream
- ½ lime, juiced, plus wedges, to serve
- queso fresco (see Note), chopped coriander and chilli powder, to serve
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.
Blanch corn in a large saucepan of salted, boiling water for 5 minutes. Drain and pat dry with paper towel.
Heat a barbecue or chargrill pan to medium-high. Cook corn, turning, for 10 minutes or until charred and tender. Remove and cool slightly.
Combine mayonnaise, sour cream and lime juice in a bowl and season with salt and pepper. Spread mixture over corn, scatter with queso fresco, coriander and chilli, and serve with lime wedges.
• Queso fresco is a soft, mild cheese made from cow’s milk. Substitute a mild feta, such as Danish, or crumbled farm cheese.
Photography Brett Stevens. Food preparation Leanne Kitchen and Phoebe Wood. Styling Vivien Walsh.
As seen in Feast magazine, November 2014, Issue 37.