Inspired by a Yotam Ottolenghi recipe, here is a dish you could take to a gathering and serve at room temperature. So many hosts want some help but dread hearing, "What can I bring?" Make it easy on them and bring this. Or serve it as a side at your own celebration.
- 1 large green pepper, or 2 small
- 2 bunches green onions, trimmed
- 3 teaspoons olive oil (divided use)
- Fresh corn kernels cut from 4 ears of corn
- 1 tablespoon butter
- 2 cups cooked, drained Rancho Gordo Ayocote Morado beans (or another firm heirloom bean)
- ¼ cup sour cream or creme fraiche
- Juice of 1 lime, plus another lime, halved, for serving
- 1 tablespoon hot sauce, such as 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 fresh cilantro, roughly chopped
Serves 6 as a side
- Halve the pepper, remove the stems, pith, and seeds, then cut into thick strips. Put the pepper strips and 1 teaspoon of olive oil in a bowl and toss to coat. Heat a large skillet over medium-high heat; once the skillet is hot, add the peppers and char them for 2 to 3 minutes on each side. Transfer to a cutting board or plate to cool.
- In the bowl, toss the green onions with 1 teaspoon olive oil. Add them to the skillet (in two batches if necessary) and char them for 2 to 3 minutes on each side, then transfer to the cutting board. Once cool, cut into 1-inch chunks. Return the green onions and pepper 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 softened and lightly charred, 4 to 6 minutes. Remove the skillet from the heat and stir in the butter. Return the corn to its bowl and stir in the beans.
- In a small bowl, combine the sour cream, juice of 1 lime, hot sauce, a pinch of salt, and a tablespoon of water; mix well. Add to the bowl with the corn and beans, and mix well. Season to taste with salt and pepper.
- In another small bowl, combine the chile powder, cumin, and a pinch of salt.
- Arrange a third of the pepper-onion mixture and a third of the corn-bean mixture on a platter or in a serving bowl. Sprinkle with some of the feta, some of the chile mixture, and some cilantro. Repeat the layers until all the ingredients are used. Add a squeeze of lime before serving.