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  • The Australian Women's Weekly

    Mexican cantina

    Aug 11, 2021 4 minutes
    PHOTOGRAPHY by JAMES MOFFATT · STYLING by OLIVIA BLACKMORE

    Street corn & rocket salad

    SERVES 4-6 PREP & COOK TIME 30 MINUTES

    1 tablespoon Tabasco chipotle sauce
    3 teaspoons lime juice
    ½ clove garlic, crushed
    300g sour cream
    2 tablespoons pepitas (pumpkin seed kernels)
    ½ teaspoon smoked paprika
    ½ teaspoon ground cumin
    6 corn cobs (1.5kg), husk and silk removed
    2 bunches (250g) rocket, trimmed, chopped coarsely
    ½ cup (40g) finely grated parmesan
    125g fetta, crumbled
    1 long green chilli, sliced very thinly

    1 Stir the chipotle sauce, lime juice, garlic and sour cream in a small bowl until a smooth drizzling consistency. Season with salt flakes.

    Heat a small frying pan over medium heat; add pepitas and stir for 30 seconds or until they

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