FEAST AND FIESTA

These antojitos - little cravings - from the streets of Mexico, Panama, El Salvador and beyond will get the party started.

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Mexican-style corn with puffed amaranth and chipotle mayonnaise

SERVES 4-6 // PREP TIME 15 MINS // COOK 10 MINS 

Baby corn delivers a delicate twist to this street food favourite. 

1 Heat a saucepan over medium-high heat, add amaranth, cover with lid, and cook, shaking pan, until amaranth has puffed (2 minutes). Pour into a sieve to discard unopened seeds. Set aside.

2 In a small bowl, whisk butter, mayonnaise, lime juice and Tabasco until combined; season to taste.

3 Heat a char-grill pan over high heat. Place corn in a bowl, drizzle with oil and season; toss to combine. Cook corn, turning often, until charred (5 minutes).

4 Spoon chipotle mayonnaise onto a platter and top with corn. Sprinkle with paprika and chilli powder and scatter with feta, puffed amaranth, coriander and amaranth leaves. Drizzle with extra oil.

Note Amaranth is available from select supermarkets and health food shops.

Blistered shishito with queso fundido

SERVES 4-6 // PREP TIME 15 MINS // COOK 15 MINS