Chipotle Roasted Sweetcorn with Squash, Black Beans, Feta and Lime
Rukmini Iyer's Mexican-inspired chipotle sweetcorn, roasted with squash and black beans and topped with feta cheese and coriander, is a real taste of summer. This flavour-packed one-pan dish is easy to make, ideal for a busy weeknight.
This dish feels like a festival to me, with its bright colours and textures – crispy black beans, soft feta, spiced squash and toasted corn on the cob. Serve as part of a Mexican style sharing feast, or on its own with coriander rice.
|750g||squash, cut into 1cm slices|
|1 x 400g tin||black beans, drained and rinsed|
|1 tsp||chipotle chilli flakes|
|1 tsp||ground coriander|
|1 tsp||ground cumin|
|2 tbsp||olive oil|
|1||lime, juice only|
|200g||feta cheese, crumbled|
|25g||fresh coriander, finely chopped|
|2||spring onions, finely chopped|
|4 heaped tbsp||sour cream|
|Coriander Rice (see page 17 of The Green Roasting Tin)|
1. Preheat the oven to 180°C fan/200°C/ gas 6.
2. Mix together the squash, sweetcorn and black beans in a roasting tin along with the spices, salt and olive oil, then transfer to the oven and roast for 45 minutes.
3. Squeeze over the lime juice, then scatter over the feta, coriander and spring onions. Serve with the sour cream and rice alongside.