Sumary of Thomasina Miers’ recipe for charred corn and bean tostadas with jalapeño aïoli | The simple fix:
- We have had versions of this vibrant, rich-tasting bean salad on the menu at Wahaca since we opened.
- In late summer, I like to toss in some charred corn, too, which is delicious on a crisp corn tortilla, especially when spread with a garlicky, roast jalapeño aïoli.
- The dangerously moreish aïoli adds a silky, background note to the whole dish, and an extra lick of flavour: the blend of fresh lime, sparkly chilli heat and umami garlic turns an otherwise wholesome dish into something infinitely more compelling.
- Bean and charred corn tostada with jalapeño aïoliLate-summer corn and the ripest summer tomatoes with a grilled, garlicky, chilli mayo on a crisp tortilla base.
- To make the aïoli, toast the remaining chillies in a small, dry frying pan over a high heat for seven to eight minutes, until blackened all over.
- Blitz to a paste, then, with the motor still going, slowly, slowly pour in about 200ml vegetable oil (or 100ml each of vegetable oil and olive oil) in a thin, steady stream, until all the oil is incorporated and the aïoli emulsifies.