Name: La Casita’s esquites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 - 8
Ingredients: 6 corn cobs; 2 tbsp grapeseed oil; Arbol chillies (to taste; optional, see note); ½ onion, finely diced; ½ tsp smoked paprika; Juice of 1½ limes, plus extra lime wedges to serve; Sour cream or whole-egg mayonnaise, to serve; 2 tbsp coarsely chopped coriander; Chilli powder, to serve

La Casita’s esquites

If you haven't discovered the wonders of this spiced-corn street snack, be ready for the flavour revelation.

Serves 6 - 8

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

“We serve this staple street snack simply with our own house-made cultured cream and a side of lime,” says La Casita chef Josh Lewis.

Ingredients

6 corn cobs

2 tbsp grapeseed oil

Arbol chillies (to taste; optional, see note)

½ onion, finely diced

½ tsp smoked paprika

Juice of 1½ limes, plus extra lime wedges to serve

Sour cream or whole-egg mayonnaise, to serve

2 tbsp coarsely chopped coriander

Chilli powder, to serve

Method

1.Preheat a barbecue, preferably woodfire or coal, to high.

2.Cook corn in a large saucepan of boiling salted water until tender (8 minutes), then drain well.

3.Brush corn with half the oil, then grill, turning occasionally, until well charred all over (8 minutes). Remove from grill and cut kernels off cob.

4.Heat remaining oil in a frying pan over medium heat. Add chillies, corn, onion and paprika, and cook, tossing to combine (2 minutes).

5.Transfer corn mixture to plates (remove arbol chillies), squeeze over lime juice and top with sour cream, coriander and a pinch of chilli powder. Serve with lime wedges.

Arbol chillies are available from select Mexican food shops and The Essential Ingredient, and online from fireworksfoods.com.au or poblanomexican.com.au.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Ingredients

Method

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