Doctor's Review: Medicine on the Move

November 24, 2017

© Chris Middleton

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Streetcorn two ways

Modern Mexican recipes ideal for warm-weather eating

Tourists, families and children congregate around the aromas of sweetcorn vendors on the streets of Oaxaca. Once one gets started, a flurry of vendors always set up shop nearby as crowds are guaranteed.


4-6 corn cobs in their husks

To prepare the corn, preheat a barbecue chargrill (ideally a wood and charcoal combination) to medium.


Moisten the husks with water to help prevent burning, then place the corn on the barbecue, cover with a lid and grill, turning occasionally for 15 minutes or until the husks are charred and the corn appears tender. Leave to cool slightly while you prepare your choice of topping.

Avocado crema with bacon crumbs


7 oz. (200 g) streaky bacon or pancetta, diced
1 tbsp. (5 ml) olive oil
3 overripe avocados, stones removed
juice of 4 limes, plus extra to serve
⅓ c. (80 ml) sour cream
1 garlic clove, grated
1½ tsp. (7.5 ml) ground cumin
1 tsp. (5 ml) smoked paprika
¼ tsp. (1.25 ml) ground allspice
pinch of onion powder
pinch of ground coriander
sea salt to taste
5½ oz. (160 g) salted ricotta, grated


For the avocado crema, fry the bacon in the oil until crispy, then drain. Combine the avocado, lime juice, sour cream, garlic and spices in a food processor, and blend to make a smooth thick sauce. Season to taste, then add a little water to reduce it to a coating consistency. Serve the crispy bacon, avocado crema and salted ricotta alongside the corn, and allow your guests to help themselves, adding a squeeze of lime if desired.

Goat’s crema with black olive crumbs


1¼ c. (310 ml) pitted manzanilla olives
5½ oz. (150 g) soft goat’s curd
¼ c. (60 ml) sour cream
1 large handful basil leaves
1 garlic clove, grated
sea salt to taste
5½ oz. (150 g) hard goat’s cheese, finely chopped or coarsely grated
1-2 tsp. (5-10 ml) chili powder (optional)
1 lime to serve (optional)


For the goat’s crema, preheat the oven to 100°C (210°F). Scatter the olives over a lined tray and cook for at least 8 hours, or overnight, until dried to a stale bread-like texture, then finely chop. Combine the goat’s curd, sour cream, basil and garlic in a food processor, and blend to make a smooth cream. Season lightly with salt. To serve, place the goat’s crema in a shallow tray and roll the hot corn around to generously coat, then sprinkle with goat’s cheese and olive crumbs. Dust with chili powder, if desired, for a fiery and colourful finish. Serve with a squeeze of lime, if desired. Serves 4–6.

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