Streetcorn

Streetcorn

By
From
Taqueria
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 both of the Mexi toppings and flavour combinations below that celebrate the humble corn.

Ingredients

Quantity Ingredient
4-6 corn cobs in their husks

Avocado crema with bacon crumbs

Quantity Ingredient
200g streaky bacon or pancetta, diced
1 tablespoon olive oil
3 overripe avocados, stones removed
4 limes, juiced, plus extra to serve
90g sour cream
1 garlic clove, grated
1 1/2 teaspoons ground cumin
1 teaspoon smoked paprika
1/4 teaspoon ground allspice
pinch onion powder
pinch ground coriander
sea salt, to taste
160g salted ricotta, grated

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. 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, then 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. Leave to cool slightly while you prepare your choice of topping.
  3. For the avocado crema, fry the bacon in the oil until crispy, then drain. Combine the avocado, lime juice, sour cream, garlic and spices in a food processor and blend to make a smooth thick sauce. Season to taste, then add a little water to reduce it to a coating consistency. Serve the crispy bacon, avocado crema and salted ricotta alongside the corn and allow your guests to help themselves, adding a squeeze of lime if desired.
  4. For the goat’s crema, preheat the oven to 100°C. Scatter the olives over a lined tray and cook for at least 8 hours, or overnight, until dried to a stale bread-like texture, then finely chop. Combine the goat’s curd, sour cream, basil and garlic in a food processor and blend to make a smooth cream. Season lightly with salt. To serve, place the goat’s crema in a shallow tray and roll the hot corn around to generously coat, then 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.
Tags:
Mexican
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