22 Jan Fire Up the Barbie on S’tralia Day
Fire up the barbie on S’tralia Day with these tasty Corn Tostadas! Match them with a nice cold beer sans lime juice … or a chilled Sav Blanc which I know my Sammy would prefer. Corn is on special this week so cob that!
CORN TOSTADAS BY BARRIO CHINO
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)
40 gm pepitas (see note) (¼ cup)
1 tbsp caster sugar
1 tbsp sea salt flakes
1 tsp ground chilli
For deep-frying: vegetable oil
4 corn tortillas
- 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.
- 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.
- 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.