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
2 ripe avocados, de-stoned and sliced
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.