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Mexican Recipes

Roasted Mexican Corn (v)

Roasted Mexican Corn (v)

Roasted Mexican Corn (v)

with Tomato Rice, Kidney Beans and Guac

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The taste of warm, buttery sweet corn on the cob is hard to beat, especially when it’s marinated in our special Mexican spice rub. Served with Mexican-style beans and rice, creamy homemade guacamole and a drizzle of cooling sour cream, this deliciously simple dish is perfect for a quick-fix supper.

Allergens:

Milk

The quantities provided above are averages only.

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.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

1

Red Kidney Beans

1

Echalion Shallot

1

Mexican Style Spice Mix

1

Avocado

½

Easy Garlic

15

Tomato Puree

1

Steamed Basmati Rice

1

Lime

4

Sweetcorn

75

Soured Cream

(Contains: Milk)

Nutritional information

Energy (kcal)660 kcal

Energy (kJ)2761 kJ

Fat34 g

of which saturates10 g

Carbohydrate63 g

of which sugars8 g

Protein22 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

•Chopping Board

•Sieve

•Grill Pan

•Plate

Instructions

Roast the Corn

1

a) Pop the sweetcorn cobettes onto a lined baking tray and drizzle on some oil. b) Season with salt and sprinkle on half the Mexican spice.Use your hands to rub the flavours all over the corn. c) Roast in the oven until soft and golden, 15 mins

Prep the Veggies

2

a) Meanwhile, halve, peel and thinly slice the shallot. b) Zest, then halve the lime. c) Drain and rinse the kidney beans in a sieve.

Start the Rice

3

a) Heat a splash of oil in a large frying pan over medium-high heat. When hot, add the shallot, stir and cook until softened, 3 mins. b) Add the remaining Mexican spice, tomato purée,easy garlic,stir and cook for a minute more. Stir in the kidney beans and turn the heat to low.

Add the Rice

4

a) Cook the rice according to the pack instructions. When ready, stir the rice into the kidneys beans, coat in the spice mix and remove from the heat. b) Season the rice with salt and pepper and stir in half each of the lime zest and juice. Set aside.

Guac Time

5

a) Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out all of the insides into a bowl. b) Add the remaining lime zest and juice. Season with salt and pepper and then use a fork to mash to a smooth paste. Guac done!

Finish!

6

a) Share the rice between your plates and top with the roasted corn. b) Serve the guac alongside and finish with a drizzle of soured cream. ENJOY!

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