Grilled Corn and Black Bean Tostadas with Nectarine Salsa

Grilled Corn and Black Bean Tostadas with Nectarine Salsa

Grillatut maissi-mustapaputostadat ja nektariinisalsa

Another summer recipe!  Nectarines are currently in season and they make a great fruity salsa, which matches perfectly with spiced black beans and grilled corn.  Tostada means toasted in Spanish and in Mexico they usually takes the form of a round, dish like deep fried tortilla which can be eaten plain or with a whole multitude of toppings.  I prefer to toast my tortilla in a pan to make them a little healthier (rather than deep frying), load them up with delicious flavours and serve them as part of a buffet for everyone to share and enjoy.  You can easily make the tostada in advance and quickly top them before eating.   I would recommend making a few more than needed as they are addictively good.

Grilled Corn and Black Bean Tostadas with Nectarine Salsa – serves 3 – 4

2 corn on the cobs, boiled or steamed until tender

400 g tin of black beans, drained and well rinsed

1/2 tsp dried cumin

1/2 tsp garlic powder

1/2 tsp paprika powder

a pinch of cayenne pepper

a good pinch of chilli powder

salt and pepper

a couple of sprigs of fresh oregano

olive oil

2 ripe avocados, de-stoned and sliced

Flour Tortillas

For the salsa:

2 ripe nectarines, de-stoned and diced

a good handful of fresh coriander

half a red onion, finely chopped

juice of half a lime

half a deseeded red chilli, finely chopped

Start by making the salsa.  Mix all the ingredients, season and add a little more lime or chilli if necessary.  You are looking for a good balance of tangy, fruity, sweet and salty.

Next make the tostadas.  Cut rounds out of the tortillas, I used a large water glass and cut around with a sharp knife.  Heat a little oil in a frying pan. Test the heat by adding a little of the left over tortilla, it should sizzle a little and begin to turn golden brown.  Fry the tortillas in batches, flipping once until they are crisp and golden on both sides.  Transfer to a plate lined with kitchen paper to absorb any excess oil.  Sprinkle with a little salt and set to one side until you are ready to assemble the tostadas.

Preheat your grill to high, or alternatively use a griddle pan.  Brush your corn cobs with oil and grill/ griddle until the corn begins to toast and blacken along the edges.  Cut down along the core of the cob to remove the kernels.

Meanwhile add a little olive oil to a pan and begin to fry the black beans.  Add the spices, and mash the beans slightly.  Cook for a few minutes to absorb all the flavours, season, remove from the heat and add the chopped fresh oregano.

Finally plate the tostadas.  Spoon a little of the black bean mixture into the centre of the tostada, top with the grilled corn, a few slices of avocado and a generous spoon of the nectarine salsa.  Serve with any remaining salsa and an extra sprinkle of fresh coriander.