Warm salad of sweet corn & black beans with chipotle & lime crème fraîche

Warm salad of sweet corn & black beans with chipotle & lime crème fraîche

By
From
Huxtabook
Serves
4 as part of a shared meal
Photographer
Chris Middleton

With its South-Western US style, this is one of Huxtable’s most loved dishes. The sweetness of the corn with the spicy, zesty crème fraîche is a winner.

Ingredients

Quantity Ingredient
2 cobs sweet corn, in their husks
100g dried black turtle beans, soaked in cold water overnight
50g ghee
pinch bicarbonate of soda
snipped basil cress, to garnish

Chipotle & lime crème fraîche

Quantity Ingredient
150g creme fraiche
1 tablespoon pureed and strained chipotle chillies in adobo sauce, (see Note)
1 tablespoon lime juice

Method

  1. For the corn

    Heat the oven to 175°C. Place the whole cobs on a baking tray and bake for 40 minutes, turning every 10 minutes so all four sides have had a turn. Remove from the oven and leave until to cool enough to handle.
  2. Peel the husks off the corn and trim the ends. Cut each cob in half, into two smaller cobs, to make them easier to handle. I know you will want to stand the corn on its end and cut down, but resist the urge! With the corn on its side, place your knife in one of the lines in between two rows of kernels, then slowly cut around the cob that way. By doing this you end up with all perfect kernels — not those unsightly little pieces that cutting straight down produces.
  3. For the beans

    Drain the soaked beans and place in a saucepan. Cover with plenty of water, and add the bicarbonate of soda and a pinch of sea salt. Bring to a simmer and skim off the froth, then simmer for 30 minutes, or until the beans are tender, but still hold their shape. Drain in a colander and cool on a tray.
  4. For the chipotle & lime crème fraîche

    Place the crème fraîche in a cold bowl with the chipotle purée and lime juice. Using a hand whisk, beat until thick. Cover and set aside in the fridge.
  5. To serve

    Heat the ghee in a large non-stick frying pan over high heat. Add the corn; be careful as sometimes the kernels like to explode! Cook for 2 minutes, until the corn is just starting to colour a little, then add the beans and cook for another 1–2 minutes. Season well with sea salt and freshly ground black pepper.
  6. Spoon the corn and beans into a dish at least 2 cm deep. Pipe or spoon several dollops of the crème fraîche around the top, then scatter with basil cress. Serve immediately, before the crème fraîche melts.

Note

  • Chipotle are smoke-dried ripe jalapeño chillies. You can find them cooked in a rich, smoky, spicy sauce called adobo, sold in tins at good South American food stores.
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