Barbecued corn tostadas


  • Serves 4 people

  • 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
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.
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