Black Bean, Corn and Chipotle Stew with Charred Corn Salsa

This one takes me straight back to my recent time in Mexico - where I properly fell in love with corn. Not just as a side, but as the ingredient. Charred in a pan, folded into tacos, piled high with beans, chilli, lime… it was everywhere. And somehow, it always tasted better - sweeter, smokier, more alive. I ate tacos constantly - little street stands, casual dinners with friends, plates that just kept coming. Simple, bold, full of flavour. That balance of smoky heat, sweetness, and sharp lime is something I’m carrying into so many of my recipes since. This stew is my take on those flavours. A one-pot, pantry-friendly version inspired by tinga-style cooking - with black beans, sweetcorn, chipotle and a rich tomato base. It’s the kind of thing I’d make for friends, throw in the middle of the table with warm tortillas, fresh salsa… and a round of margaritas on the side. It’s relaxed, generous food. The kind that’s made for sharing. And like all the best dishes - it’s even better the next day.

Ingredients

Method

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Step 1

Heat the oil in a large pan. Add the onion with a pinch of salt and cook for 6–8 minutes until soft and slightly golden.

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For

4

M

I

Ingredients

1

tbsp

Olive oil

1

Red onion, finely chopped

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Notes

Make a double batch and use it through the week: Spoon over toast with avocado | Stuff into wraps or quesadillas | Serve with rice or grains | Or mash slightly for a chunky dip

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