Chipotle Corn on the Cob with Homemade Refried Beans
Here at The Fresh Farm we like to think that we’re fairly ‘down with the kids’. Last week, someone was seen wandering around in a pair of skinny jeans* and our chef Patrick is really getting into his Mexican food. It seems the flavours of Mexico are plotting a quiet revolution in some of the trendiest restaurants right now, so we’ve put together this recipe to keep you at the cutting edge. The key ingredient here is chipotle - a spicy pepper which adds a fantastic earthy flavour to your veggies. Remember: you saw it here first. *Turns out it was a cycle courier.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Yellow Pepper
1
Red Pepper
3
Coriander
1
Red Onion
1
Mixed Beans
2
Corn on the Cob
1
Habanero Sauce
(Contains Sulphites)
1
Cumin
1
Tomato Puree
1
Chipotle Paste
1
Lime
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1
Avocado
Nutritional information
Utensils
Instructions
Boil a large pot of water for the corn and pre-heat your oven to 220 degrees. Remove the core from each pepper and cut into chunky slices. Chop up the coriander and finely chop the red onion. Lastly, drain and rinse the mixed beans.
Place the corn in your gently boiling water with a pinch of salt for 7 mins. Afterwards, drain your corn and leave it to the side for later
Whilst your corn cooks, coat your pepper in a drizzle of olive oil and a good pinch of salt and pepper. Put on a baking tray and place in your oven for 20 mins, or until they’re soft and a little crispy around the edges.
Cook your red onion in a non-stick frying pan on medium-low heat with a splash of olive oil. After 5 mins add in the mixed beans, habanero sauce, cumin, tomato purée and a glug of water with a pinch of salt and pepper. Cook with a lid on for 15mins.
Coat your corn in the chipotle paste, the zest and juice of the lime and a dash of olive oil. Roll your corn in the hard Italian cheese to coat it. Turn your grill to high heat. Tip: If your oven and grill are combined, move your peppers down to keep warm. Put your corn on another baking tray under your grill and cook it until it’s nicely browned.
Now to make your refried beans! Take out two-thirds of your bean mixture and mash up to a paste using the back of a fork. Now add your remaining whole beans into your mashed beans with half of your coriander. Check for seasoning and add some salt if necessary.
Cut lengthways into the avocado and when you reach the stone, turn your knifearound it to cut the avocado into two, neat halves. Pull the avocado apart, remove the stone and then slide a knife around the flesh to release it. Now slice the flesh lengthways.
To serve, simply place your corn on top of your refried beans. Mix your roasted peppers with your avocado and your remaining coriander and serve this on the side. Ándale!
