Name: Colin’s sweet corn tostadas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4-6
Ingredients: 500g packet sweet corn (3 cobs); 1/4 cup pickled jalapenos, drained, chopped; 1/2 cup coriander leaves, chopped, plus extra, to serve; 2 green onions, thinly sliced; Juice and finely grated zest of 2 limes, plus extra wedges, to serve; Sea-salt flakes; 6-pack jumbo tortillas; 1 cup vegetable oil; Sliced habanero chilli, to serve; Corn puree; 2 x 500g packets sweet corn (6 cobs); 2 tbsp vegetable oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp cayenne pepper; 1 habanero chilli, finely chopped; 2 Tbsp finely chopped coriander root and stem; 500ml vegetable stock; 1/3 cup pouring cream; 100g creamy feta, crumbled; Zest and juice and of 1 lime

If you’ve ever wondered where your corn comes from, you’re not alone. Colin has travelled to tropical Townsville, to see how these delicious nuggets of gold go from paddock to plate. Colin learns all there is to know about growing conditions, harvesting and how they get to your local supermarket so quickly.

Of course, it would be rude for a chef not to give the produce a workout while on the very farm it comes from, so he’ll make a dish that honours the Mexican heritage of corn, in the form of sweet corn tostadas.

Ingredients

500g packet sweet corn (3 cobs)

1/4 cup pickled jalapenos, drained, chopped

1/2 cup coriander leaves, chopped, plus extra, to serve

2 green onions, thinly sliced

Juice and finely grated zest of 2 limes, plus extra wedges, to serve

Sea-salt flakes

6-pack jumbo tortillas

1 cup vegetable oil

Sliced habanero chilli, to serve

Corn puree

2 x 500g packets sweet corn (6 cobs)

2 tbsp vegetable oil

1 tsp ground cumin

1 tsp smoked paprika

1 tsp cayenne pepper

1 habanero chilli, finely chopped

2 Tbsp finely chopped coriander root and stem

500ml vegetable stock

1/3 cup pouring cream

100g creamy feta, crumbled

Zest and juice and of 1 lime

Method

Step 1

To make corn puree, slice corn kernels from cobs. Heat oil in a large saucepan on medium. Add corn kernels and spices. Cook, stirring for 2 minutes. Add chilli, coriander, stock and cream. Cover and simmer for 5 minutes. Using a stick blender, blend until smooth. Cook on low heat, stirring, for a further 10–15 minutes or until mixture thickens. Stir in feta and lime juice and zest. Blend until smooth. Season.

Step 2

Meanwhile, to make the salsa, slice corn kernels from cobs. In a bowl, combine kernels, jalapenos, coriander, onion and lime juice. Season with salt.

Step 3

Using a 7–8cm round cutter, cut as many tostada rounds from tortillas as possible (you should get about 45). Heat oil in a frying pan on medium-high heat. Cook tostadas in batches, turning once, for 1–2 minutes or until golden and crisp. Transfer to a plate lined with paper towel. Season with salt and sprinkle with lime zest.

Step 4

Just before serving, divide puree among tostadas and top with corn salsa. Garnish with extra coriander. Serve with chilli and extra lime wedges.

corn tostadas on a pink tray with corn salsa in bowl on the side

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.