Street Corn & Queen Chickpeas

Dame Jen Greenhalgh

This recipe has Jen’s trademark love of big, bold flavours: smoky charred corn, creamy chickpeas, lime, coriander, Tajín and hot sauce, all finished with salty feta.

Fresh, punchy, gloriously messy and made for sharing. Serve with crisp Little Gem leaves and let everyone scoop in.

Ingredients

• 1 jar Bold Bean Co. Queen Chickpeas

• 3 x 198g cans sweetcorn

• 30g fresh coriander

• 2 small–medium red onions

• Tajín seasoning, to taste

• 1 large, juicy lime

• Your favourite hot sauce, to taste

• 3–4 generously heaped tbsp good-quality mayonnaise – Stokes or Winiary work particularly well

• 200g feta, crumbled

• Salt and freshly ground black pepper, to taste

• Little Gem lettuce leaves, washed and separated, to serve

Method

1. Char the corn
Drain the sweetcorn well. Heat a large non-stick frying pan over a high heat, with no oil, and add the corn. Cook until beautifully toasted and charred in places, stirring occasionally.

Alternatively, spread the corn on a baking tray and roast at 200°C, stirring every 5 minutes or so, until golden and charred around the edges.

Transfer to a large bowl and leave to cool.

2. Bring it together
Drain the chickpeas. Finely dice the red onions and roughly chop the coriander.

Add the chickpeas, onion and coriander to the cooled corn, followed by the lime juice and mayonnaise. Mix everything together well.

3. Season
Add Tajín, hot sauce, salt and pepper to taste. Keep tasting as you go – you’re looking for a good balance of smoky, creamy, sharp, salty and spicy.

4. Serve
Pile the mixture generously onto a serving platter and arrange the Little Gem leaves around the outside, ready to use as spoons and scoops.

Crumble the feta over the top, finish with another sprinkle of Tajín and serve.

Tip: This is particularly good served slightly chilled, but take it out of the fridge a little before serving so all those flavours can shine.