Mexican trio: prawn ‘nachos’, oyster with pico de gallo and grilled chilli & parmesan corn

Method

Grilled Chilli and Parmesan Corn 

1. Pre-heat grill to medium hot. Line a heavy baking tray with foil.  Add corn, drizzle with oil and season with salt.  Grill, turning frequently, for 15 minutes or until golden and blistered.
2. Meanwhile, combine butter, chilli flakes, coriander and parmesan.
3. To serve, toss corn in butter mixture and slice each cob into four pieces.

Prawn ‘nachos’

1. Preheat oven to 220°C (200°C fan-forced) and line a baking tray with paper. Cut each tortilla into six wedges and place on prepared tray. Brush lightly with oil and sprinkle with salt. Bake for 8 to 10 minutes or until browned and crisp. Cool.
2. Meanwhile, heat a small frying pan over medium high heat. Add unpeeled garlic and jalapeño and cook, turning frequently, until blistered. Add cumin seeds and cook for an additional minute or until fragrant. Remove garlic, jalapeño and cumin seeds and allow to cool. Peel garlic, peel and deseed jalapeño, place in a pestle and mortar with cumin seeds and pound to a smooth paste.
3. Combine paste with prawns, yoghurt, coriander and lime rind. Mix to combine and serve spooned onto crisp tortilla wedges.

Oysters with pico de gallo

1. Blanch the tomato in boiling water for a minute. Peel off skin, deseed and diced finely. Combine diced tomato with onion, jalapeño, lime zest and juice and coriander. Mix well. Season to taste with salt. Spoon over oysters to serve.