Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Mexican trio: prawn ‘nachos’, oyster with pico de gallo and grilled chilli & parmesan corn Food Mexican trio: prawn ‘nachos’, oyster with pico de gallo and grilled chilli & parmesan corn Preparation time 25 minutes Cooking time 15 minutes Serves 4 Ingredients Grilled Chilli and Parmesan Corn 2 cobs corn, husk and silk removed 20g butter ½ teaspoon dried red chilli flakes 1 tablespoon roughly chopped coriander 2 tablespoons finely grated parmesan cheese Prawn ‘nachos’ 4 white corn or flour tortillas 2 tablespoons olive oil ½ teaspoon sea salt 3 cloves garlic, unpeeled 1 green jalapeño 2 teaspoons cumin seeds 375g small to medium cooked peeled prawns 1/3 cup (95ml) thick yoghurt 1/3 cup coarsely chopped fresh coriander ½ teaspoon grated lime rind Oysters with pico de gallo 1 small roma tomato ½ small red onion, finely chopped ½ green jalapeño, deseeded and finely chopped ½ lime, zest and juice 2 tablespoons finely chopped coriander leaves 12 oysters Recipe by Lyndey Milan Method Grilled Chilli and Parmesan Corn 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. Meanwhile, combine butter, chilli flakes, coriander and parmesan. To serve, toss corn in butter mixture and slice each cob into four pieces. Prawn ‘nachos’ 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. 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. Combine paste with prawns, yoghurt, coriander and lime rind. Mix to combine and serve spooned onto crisp tortilla wedges. Oysters with pico de gallo 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. 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