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
- 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.
- 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.
- 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.
- 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.
- In another small bowl, mix together the chili powder, cumin, and a pinch of salt.
- 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.