Creamed corn, bean & chorizo gratin
Serves 4
Easy
Prep:
Cook:
Fold creamed sweetcorn and beans in a sauce spiced with chorizo and bake until golden and bubbling. Serve as a main or side dish
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- 1 tbsp olive oil
- 120g chorizocut into 1cm pieces
- 1 onionfinely chopped
- 1 tsp chipotle chilli flakes
- 260g can sweetcorndrained
- 100ml double cream
- 550g butter beans
- 75g cheddarcoarsely grated
- 25g panko breadcrumbs
- 30g pickled jalapeñosroughly chopped
Nutrition: per serving
- kcal505
- fat34g
- saturates17g
- carbs26g
- sugars8glow
- fibre9g
- protein20g
- salt1.69g
Method
step 1
Put the oil in a large frying pan over a medium heat. Cook the chorizo for 6-8 mins until crispy and the fat has rendered out, then remove to a plate using a slotted spoon. Stir the onion into the chorizo oil with a pinch of salt and cook for 6-7 mins until soft and just starting to take on colour, then add the chipotle chilli flakes. Cook for another minute until fragrant.
step 2
Heat the oven to 200C/180C fan/gas 6. Tip the sweetcorn and cream into the pan. Simmer for 5 mins until reduced slightly. Blend the mixture using a hand blender, but leave some of it chunky. Stir in the butter beans along with their liquid, half of the crispy chorizo and season to taste.
step 3
Tip the mixture into a 2-litre baking dish then cover the top with the cheddar and panko. Bake for 20-25 mins until bubbly and golden brown. Sprinkle with the remaining chorizo and the jalapeños to serve.
