chipotle-corn-on-the-cob-with-ho-5e7562b2.pdf

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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.
35 mins
spicy
healthy
veggie
eat within
3 days
Yellow Pepper (1)
Red Pepper (1)
Coriander
(1/2 bunch)
Red Onion (1)
Organic Mixed
Beans (1 tin)
Corn on the
Cob (2)
Habanero Sauce
( a few drops)
Cumin (1 tsp)
Tomato Purée (1 tbsp)
Chipotle Paste (1 tsp)
Lime (1)
Hard Italian Cheese
(11/2 tbsp)
Avocado (1)
2 PEOPLE INGREDIENTS
•
Yellow Pepper, sliced
•
Red Pepper, sliced
•
Coriander, chopped
•
Red Onion, chopped
•
Organic Mixed Beans
•
Corn on the Cob
•
Habanero Sauce
Allergens:
Sulphites, Milk.
Nutrition as per prepared and listed ingredients
Energy
Per serving
Per 100g
488 kcal / 1836 kJ
69 kcal / 259 kJ
Fat
21 g
3g
Sat. Fat
5g
1g
Carbs
44 g
6g
Sugar
15 g
2g
Protein
25 g
4g
Salt
1g
0g
1
1
1/2 bunch
1
1 tin
2
a few drops
•
Cumin
•
Tomato Purée
•
Chipotle Paste
•
Lime
•
Hard Italian Cheese
•
Avocado, sliced
1 tsp
1 tbsp
1 tsp
1
11/2 tbsp
1
Our fruit and veggies may need a little
wash before cooking!
Did you know...
Every corn on the cob has an even
number of rows.
1
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.
1
Boil a large pot of water for the corn and pre-heat your oven to 220 degrees.
2
Place the
corn
in your gently boiling water with a pinch of
salt
for 7 mins.
3
Whilst your corn cooks, coat your
pepper
in a drizzle of
olive oil
and a good
Afterwards, drain your
corn
and leave it to the side for later.
5
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.
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 15
mins.
4
Cook your
red onion
in a non-stick frying pan on medium-low heat with a splash
5
Coat your
corn
in the
chipotle paste,
the
zest
and
juice
of the
lime
and a dash
6
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.
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.
6
Now to make your refried beans! Take out two-thirds of your
bean mixture
and
7
Cut lengthways into the
avocado
and when you reach the stone, turn your knife
8
To serve, simply place your
corn
on top of your
refried beans.
Mix your
roasted
Don’t forget to rate this recipe - just keep an eye on your emails for this week’s survey!
7
around 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.
peppers
with your
avocado
and your remaining
coriander
and serve this on the

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