Chefs' Recipes

La Casita’s esquites

If you haven't discovered the wonders of this spiced-corn street snack, be ready for the flavour revelation.
EsquitesKara Rosenlund
6 - 8

“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.



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 or


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