Ayocote Morado and Charred Corn Salad – Rancho Gordo

Bean, corn and pepper salad in a serving bowl

Inspired by a recipe by Yotam Ottolenghi, here’s a dish you can take to a gathering and serve at room temperature. So many hosts want help but are afraid of the question, “What can I bring?” Make it easy for them and bring that with you. Or serve it as a side dish at your own celebration.

  • 1 large green pepper or 2 small ones
  • 2 bunches spring onions, trimmed
  • 3 teaspoons olive oil (shared use)
  • Fresh corn kernels cut from 4 cobs
  • 1 tablespoon butter
  • 2 cups cooked, drained Rancho Gordo Ayocote Morado beans (or other solid heirloom bean)
  • ¼ cup sour cream or crème fraiche
  • Juice of 1 lime plus another lime halved to serve
  • 1 tablespoon hot sauce, e.g. B. Rancho Gordo Rio Fuego Very Hot Sauce
  • Salt and freshly ground black pepper
  • 1 teaspoon Rancho Gordo New Mexican Red Chile Powder
  • 1 teaspoon ground cumin
  • About ½ cup crumbled feta cheese
  • 1 small bunch of fresh coriander, roughly chopped

For 6 people as a side dish

  1. Halve the peppers, remove the stalks, pulp and seeds, then cut into thick strips. Place the pepper strips and 1 teaspoon olive oil in a bowl and toss to coat. Heat a large skillet over medium-high heat; Once the pan is hot, add the peppers and sauté 2 to 3 minutes on each side. Transfer to a cutting board or plate to cool.
  2. In the bowl, toss the spring onions with 1 teaspoon olive oil. Add them to the pan (in two batches if necessary) and sear them for 2 to 3 minutes on each side, then transfer to the cutting board. Once cool, cut into 1cm pieces. Return the spring onions and peppers to the bowl. Sprinkle with salt and pepper.
  3. In another bowl, toss the corn with a teaspoon of olive oil. Add to the hot skillet and cook, stirring occasionally, until tender and slightly charred, 4 to 6 minutes. Remove the pan from the heat and stir in the butter. Return the corn to its bowl and stir in the beans.
  4. In a small bowl, combine sour cream, juice of 1 lime, hot sauce, pinch of salt, and 1 tablespoon of water; mix well. Add to the bowl with the corn and beans and mix well. Season with salt and pepper.
  5. In another small bowl, mix together the chili powder, cumin, and a pinch of salt.
  6. Place 1/3 of the pepper and onion mixture and 1/3 of the corn and bean mixture on a platter or in a serving bowl. Sprinkle with some feta, some chilli mixture and some coriander. Repeat layers until all ingredients are used. Add a squeeze of lime before serving.

Source link