Thomasina Miers’ recipe for charred corn and bean tostadas with jalapeño aïoli | eat

W.he versions of this lively, savory bean salad have been on the menu at Wahaca since we opened. In late summer, I also like to add some charred corn, which is delicious on a crispy corn tortilla, especially when topped with a garlic toasted jalapeño aïoli. The dangerously rotten aïoli gives the whole dish a silky background note and an additional touch of taste: the mixture of fresh lime, sparkling chilli pepper and umami garlic turns an otherwise healthy dish into something infinitely more convincing.

Bean and charred corn tostada with jalapeño aioli

Late summer corn and ripe summer tomatoes with grilled garlic chili mayo on a crispy tortilla base. In any case.

preparation 10 mins
Cook 40 minutes
Serves 4th

4 corn Pistons
Vegetable oil
, for grilling or roasting
Sea salt and black pepper
2 x 400g cans of beans of your choice
(Fava, Pinto, Haricots, Black-Eyed, Niere, Cannellini, Borlotti, Flageoletts …), drained – I like Hodmedods
1 tbsp apple cider vinegar
Good olive oil
1 red onion, peeled and finely sliced
250g cherry tomatoes, cut in half
Juice of 3 limes and the zest of 2

2-3 fresh jalapeños
, or other fresh green chillies to taste
1 large bunch (60g) coriander, washed
8-12 small corn tortillas, or 6 pittas
2 egg yolks
1 fat clove of garlic
, peeled and roughly chopped
1 pinch of powdered sugar (Optional)
1-2 tablespoons of crumbled feta (Optional)

First fry the corn with a grill pan or grill. Remove the husks and silks from the corn, rub the cobs with vegetable oil and sprinkle with sea salt. Grilling, grilling, or grilling, turning often, for six to eight minutes or until completely black. Let cool, then cut off the seeds with a sharp knife.

Put the corn with the beans, vinegar, two tablespoons of olive oil, onions, tomatoes and the juice of two limes in a large bowl and mix together. Cut enough of one of the chilies to make them worth a tablespoon, add a few tablespoons of finely chopped coriander stalks to the bowl, toss again, taste and season.

Heat an inch of vegetable oil in a deep pan and, once sizzling hot, fry the tortillas until crispy. If you’re using pitta instead, cut out tostada-sized circles (use a cookie cutter) and fry them until crispy (or oil, if you prefer, and bake until crispy).

For the aïoli, roast the remaining chilies in a small, dry pan over high heat for seven to eight minutes until they are black all over. Remove and discard the stalks, then put a chilli with the egg yolk, garlic, the remaining coarsely chopped coriander, half a teaspoon of sea salt and the remaining juice of one lime in a blender. Whip into a paste, then slowly pour in about 200 ml of vegetable oil (or 100 ml each of vegetable oil and olive oil) in a thin, even stream, with the engine running, until all of the oil is incorporated and the aioli emulsifies. Taste and season by adding a little more chopped chilli, lime juice, salt or a pinch of powdered sugar as required.

Spread the aioli on one side of the tostadas, cover with the bean salad and add a few crumbs of feta if necessary. Serve as a starter, light lunch or as part of a spread.

And for a simple flex …

To make this vegan, swap a can of chickpeas for one of the cans of beans and use the chickpea water in place of the egg yolk to thicken the mayo. Or flash garlic and roasted chilli into a store-bought vegan mayo – there are some great ones out there these days.

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