Charred Chilli Corn and Smoky Bean Salad

Ingredients

• 6 corn on the cobs
• 6 small sweet potatoes
• 2 1⁄2 tbsp olive oil
• 1⁄2 lime, juiced
• 1 red onion, finely chopped
• 1-2 red chillies (to taste), deseeded and finely chopped
• 400g tin kidney beans, drained and rinsed 400g tin black beans, drained and rinsed 2 tsp smoked paprika
• 30g pack fresh parsley, finely chopped 100g reduced-fat salad cheese, crumbled

Method

1. Light the barbecue at least 40 mins before cooking or heat a griddle pan over a medium-high heat.
2. Rub each corn cob with 1⁄2 tsp oil and season with salt. Griddle for 15-20 mins, turning every 2-3 mins until golden and charred, and the kernels are tender. Leave to cool until you can handle them.
3. Meanwhile, pierce the sweet potatoes all over with a fork and microwave on high in 2-min bursts for 10-15 mins on high (or in 2 batches for 6-10 mins) until tender throughout when pressed.
4. Rub the sweet potato skins with 1⁄2 tbsp oil. While the sweetcorn is cooling, transfer the sweet potatoes to the barbecue or griddle pan and cook for 4-5 mins, turning every 1 min, until the skins are crisp and lightly charred.
5. Mix the remaining 1 tbsp oil, the lime juice, onion, chilli, beans and paprika in a bowl with some seasoning.
6. Stand the corn cobs on a chopping board and use a sharp knife to slice off the kernels. Add the sweetcorn to the bowl with the parsley and most of the cheese. Toss everything together.
7. Split the charred sweet potatoes using a sharp knife and spoon in the chilli sweetcorn.
8. Scatter with the remaining cheese and a grind of black pepper, and serve with any remaining salad alongside.

ColneLife May/June 24