Think the combination of chargrilled corn and butter can't be topped? Try adding fresh lime juice, creamy queso fresco and homemade chipotle crema. This recipe's all the rage at Melbourne's Chingón Cantina.
- 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
- 500 ml sour cream
- 30 ml fresh lime juice
- ¼ cup brown sugar
- 2 tsp chipotle powder (see Note)
- 2 tsp finely chopped coriander
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.
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.
• 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