Ayocote Morado and Charred Corn Salad

Inspired by a Yotam Ottolenghi recipe, here’s a dish you could take to a gathering and serve at room temperature. So many hosts want help but dread the words, "What can I bring?" Make it easy on them and bring this. Or serve it as a showpiece side at home.

• 1 large green pepper, or 2 small

• 2 bunches spring onions, trimmed 

• 3 teaspoons olive oil (divided use)

• Fresh sweetcorn kernels cut from 4 ears of corn (or use 400g frozen corn, defrosted and well drained, or 2 large cans/3 small cans, well drained)

• 1 tablespoon butter

• 500g cooked, drained Ayocote Morado beans

• About 50g sour cream or creme fraiche

• Juice of 1 lime, plus another lime, halved, for serving

• 1 tablespoon hot sauce (or to taste)

• Salt and freshly ground black pepper

• 1 teaspoon chilli powder or generous pinch of chilli flakes

• 1 teaspoon ground cumin  

• About 75g crumbled feta cheese

• 1 small bunch fresh coriander, roughly chopped

Serves 6 as a side

1. Halve the pepper, remove 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 frying pan over medium-high heat; once the pan 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.

2. In the bowl, toss the spring onions with 1 teaspoon olive oil. Add them to the pan (in two batches if necessary) and char 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.

3. In another bowl, toss the corn with a teaspoon of olive oil. Add to the hot pan and cook, stirring occasionally, until softened and lightly charred, 4 to 6 minutes. Remove the pan from the heat and stir in the butter. Return the corn to its bowl and stir in the beans.

4. 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.

5. In another small bowl, combine the chilli powder/flakes, cumin, and a pinch of salt.

6. 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.