Streetcorn

Streetcorn

By
From
Cantina
Serves
4-6
Photographer
Chris Middleton

Watching the Pied Piper effect of tourists, families and children appearing and congregating around the aromas of sweetcorn vendors on the streets of Oaxaca was a truly memorable experience. Once one got started, a flurry of vendors would also set up shop nearby as the crowds were guaranteed. It’s impossible to resist the smell of streetcorn barbecuing in the husk. The husk is then pulled back to make the ideal handle with the corn smothered in crema, chilli and salty cheese. But why stop there! Try one or all of the Mexi toppings and flavour combinations below and opposite that celebrate the humble corn.

Grilled corn

Ingredients

Quantity Ingredient
4-6 corn cobs in their husks

Method

  1. To prepare the corn, preheat a barbecue chargrill (ideally a wood and charcoal combination) to medium.
  2. Moisten the husks with water to help prevent burning.
  3. Place the corn on the barbecue, cover with a lid and grill, turning occasionally, for 15 minutes or until the husks are charred and the corn appears tender.
  4. Allow the corn to cool slightly while you prepare your choice of topping.
  5. Peel away the charred husks, rinse off any charred splinters of husk, either reheat on the barbecue or warm in the oven.

Toppings

Ingredients

Quantity Ingredient

Goat’s crema with black olive crumbs

Quantity Ingredient
200g pitted manzanilla olives
150g soft goat’s curd
60g sour cream
1 large handful basil leaves
1 garlic clove, grated
sea salt, to taste
150g hard goat’s cheese, finely chopped or coarsely grated
1-2 teaspoons chilli powder, (optional)
1 lime, to serve (optional)

Method

  1. Preheat the oven to 100°C.
  2. To make the olive crumbs, line a tray with baking paper and scatter with the olives. Cook for at least 8 hours, or overnight, until dried to a stale bread-like texture. Finely chop the olives.
  3. To make the goat’s crema, combine the goat’s curd, sour cream, basil and garlic in a food processor and blend to make a smooth cream. Lightly season with salt, as the dried olives are already salty.
  4. To serve, place the goat’s crema in a shallow tray and roll the hot corn around to generously coat.
  5. Spread a large spoonful of goat’s crema onto your serving plates and place the corn on top. Sprinkle with goat’s cheese and olive crumbs. Dust with chilli powder, if desired, for a fiery and colourful finish! Serve with a squeeze of lime, if desired.

Avocado crema with bacon crumbs

Ingredients

Quantity Ingredient
1 tablespoon olive oil
200g streaky bacon or pancetta, diced
Avocado crema
160g salted ricotta, microplaned or grated
1 small handful chives, finely chopped, to garnish
1 lime, to serve (optional)

Method

  1. Heat the oil in a medium frying pan over medium heat. Fry the bacon, stirring occasionally, for 5 minutes or until crispy. Transfer to paper towel to drain.
  2. Adjust the avocado crema, adding a little water to thin down to a coating consistency.
  3. Serve the crispy bacon, avocado crema, salted ricotta and chopped chives alongside the corn and allow your guests to help themselves. Add a squeeze of lime, if desired.

Truffled crema & truffle cheese

Ingredients

Quantity Ingredient
200g sour cream
50g salted ricotta, roughly chopped
1 truffle, finely chopped and seasoned with salt
1 garlic clove, finely grated
sea salt, to taste
truffle oil, for drizzling
100g truffled pecorino
1 lime, to serve (optional)

Method

  1. To make the truffled crema, combine the sour cream, salted ricotta, a quarter of the chopped truffle and the garlic in a food processor and blend to make a smooth, thick sauce. Season with salt.
  2. To serve, place the truffled crema in a shallow tray and roll the hot corn around to generously coat.
  3. Spread a large spoonful of truffled crema onto your serving plates and place the corn on top. Drizzle with truffle oil, finely grate over some truffled pecorino and sprinkle with the remaining chopped truffle. Add a squeeze of lime, if desired.
  4. If you prefer a more elegant presentation, you can simply remove the corn kernels from the cob and gently reheat in a pan. Spoon some of the truffle cream into serving glasses, add the warm corn followed by more crema and top with grated truffled pecorino and chopped truffle. Serve with warm tortillas or sprinkle with crushed fried corn (tortilla) chips and a squeeze of lime, if desired.

Paul’s tip

  • Substitute baby corn for whole corn cobs. Simply grill or boil for 4 minutes then toss in your favourite sauce.

Paul’s tip

  • Olive crumbs can be made in advance and stored in an airtight container at room temperature for up to 1 week.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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