Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Barbecued corn tostadas


You'll need

2 large corn cobs, husk removed 60 gm good-quality mayonnaise ¼ Spanish onion, finely chopped ¼ cup (firmly packed) coriander, finely chopped Juice of 2 limes ½ tsp ground dried chipotle chilli, or to taste (see note)   Chilli pepitas 40 gm (¼ cup) pepitas (see note) 1 tbsp caster sugar 1 tbsp sea salt flakes 1 tsp ground chilli   Tostadas For deep-frying: vegetable oil 4 corn tortillas

Method

  • 01
  • For chilli pepitas, combine pepitas and sugar in a frying pan and shake occasionally over low-medium heat until sugar begins to melt (1-2 minutes). Scatter with salt, shake until pepitas are toasted (1-2 minutes), remove from heat and stir through chilli.
  • 02
  • For tostadas, pre-heat oil in a deep saucepan or deep-fryer to 180C. Cut two 7cm-diameter rounds from each tortilla with a cutter and deep-fry in batches, turning occasionally, until crisp (1-2 minutes; be careful as hot oil may spit). Drain on absorbent paper.
  • 03
  • Heat a barbecue or grill to medium heat. Char-grill corn, turning occasionally, until cooked through (4-5 minutes). When cool enough to handle, remove kernels with a sharp knife, combine in a bowl with remaining ingredients, season to taste and serve on tostadas, scattered with chilli pepitas.
Note Ground dried chipotle chilli is available from Herbie’s Spices. Pepitas, hulled pumpkin seeds, are available from supermarkets.

This recipe is from the January 2012 issue of Australian Gourmet Traveller.

“Please publish the recipe for Barrio Chino’s corn tostadas, my new favourite beer snack.”
Michael Meyer, Kings Cross, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×