Carole Food.
Creamy Corn Beans
These creamy corn beans are ready in 20 minutes, really easy and they make great leftovers! You can top it with whatever you fancy, my favourites are: spring onion, chilli and yoghurt. If I have it in the fridge, sometimes I swirl a little bit of chipotle paste through the yoghurt but this is completely optional!
Jump to recipeThese creamy corn beans are ready in 20 minutes, really easy and they make great leftovers! You can top it with whatever you fancy, my favourites are: spring onion, chilli and yoghurt. If I have it in the fridge, sometimes I swirl a little bit of chipotle paste through the yoghurt but this is completely optional!
What ingredients do you need for this dish (includes possible substitutions)?
Corn kernels: I just use the ones from the can, but fresh would be extra delicious…
Onion: brown or red will both work here!
Garlic: add as much as you want!
Spices: I like dried oregano, cumin and smoked paprika in this dish, but play around with the spices if you fancy it. Some chilli powder would add a nice heat!
Cannelini beans: can be swapped with any white bean!
Lime: adds some needed acidity to the dish.
What to serve this with?
This would be great served with a side of guacamole and salsa!
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.
If you’re looking for another bean dish, be sure to try out these recipes:
Creamy Corn Beans
These creamy corn beans are ready in 20 minutes, really easy and they make great leftovers! You can top it with whatever you fancy, my favourites are: spring onion, chilli and yoghurt. If I have it in the fridge, sometimes I swirl a little bit of chipotle paste through the yoghurt but this is completely optional!
Ingredients
- 150g corn kernels
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 400g can cannellini beans (including the liquid)
- 1/4 small lime, juiced
- Oil, salt
- Optional topping: spring onion, red chilli, yoghurt and chipotle paste (2 tbsp yoghurt, 2 tsp chipotle paste)
Method
- In a medium sized frying pan over a medium heat, add 1 tbsp of oil. Once hot, add the corn and cook until charred. Set aside.
- Add the onion and cook until softened, about 5-8 minutes.
- Add the garlic and spices, cook for 2 minutes. Stir often.
- Add the beans, along with their liquid, and cook until heated through.
- Mash about 1/2 of the beans using a fork or potato masher.
- Squeeze in the lime juice.
- Add your toppings of choice, and that’s it!
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Contact
See an issue or have a question? Send an email to contact.carolefood@gmail.com
