"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
- 1Preheat a barbecue, preferably woodfire or coal, to high.
- 2Cook corn in a large saucepan of boiling salted water until tender (8 minutes), then drain well.
- 3Brush corn with half the oil, then grill, turning occasionally, until well charred all over (8 minutes). Remove from grill and cut kernels off cob.
- 4Heat remaining oil in a frying pan over medium heat. Add chillies, corn, onion and paprika, and cook, tossing to combine (2 minutes).
- 5Transfer 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.