Mexican ingredients can be hard to find in Australia, which is a shame because their food is amazing and it quite suits our climate, plus I love Mexican food and wish I could eat it every day.

Over the years I have found a number of good foreign food shops around Brisbane and I’m often found stocking up on herbs and spices, nuts and beans, or condiments and unusual ingredients. I don’t feel out of place in my favourite Indian store in McWhirters in the valley turning to K and asking “do we need more upma and idli mix?” or “how many bags of edamami and cans of kickapoo?” at Yuen’s around the corner.

For more European ingredients I head to Woolloongabba (that’s a place in Brisbane if you’re not Australian, and yes, we know it’s may sound funny to you). On a recent trip I picked up a can of tomatillos because I didn’t like my chances of getting fresh ones here. I really enjoyed them in a couple of Mexican themed salads I made, but then I had most of a 30oz can left. So K and I set about making the most superb nachos we’ve ever eaten including this toasted corn and tomatillo salsa.

This was fantastically light and zingy against the rich, hearty chipotle beans; likewise it made an excellent dip that was also good for the waistline.

Toasted Corn and Tomatillo Salsa
15 minutes preparation and 5 minutes cooking

3 corn cobs, kernels stripped
500g of tomatillos, either canned or grilled fresh, chopped
1 red salad onion, finely chopped
½ cup of chopped coriander (cilantro)
Red chillies, diced (use the amount you like for heat)
A good pinch of salt

Place the corn kernels on a baking tray and grill (broil – Is that the right American-English term?) the corn until it is at risk of burning. You should stir it a couple of times during the cooking.


Mix everything together.

Use as a tasty and healthy dip, or…

On the most amazing nachos I’ve ever eaten.