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.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 6 - 8
  • Print
"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.


  • 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


  • 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