Chargrilled corn and lima bean salad with mango and mojo criollo

Ingredients

• 380 g (2 cups) dried lima beans
• 4 cobs corn, husks removed
• 80 ml (⅓ cup) olive oil
• 4 long red chillies, cut into julienne
• 4 mangoes, cut into 2 cm cubes
• 1 cup coriander leaves

Mojo criollo

• 5 garlic cloves
• 3 oranges, juiced
• 1 lime, juiced
• 1 white onion, finely chopped
• 60 ml (¼ cup) olive oil

Soaking time overnight

Instructions

Soak the lima beans in water overnight.

To make mojo criollo, using a mortar and pestle, pound garlic and 1 tsp salt to a paste. Combine with orange and lime juices and onion in a bowl. Stand at room temperature for 1 hour or overnight to let flavours develop.

Meanwhile, drain lima beans and rinse in cold water. Place in a pan of boiling water and cook for 20 minutes or until just tender. Drain and rinse under cold water until cool. 

Place corn in a pan of boiling water and cook for 10 minutes or until almost tender. Drain. Heat a chargrill pan or barbecue over high heat. Rub corn with oil and season. Cook, turning occasionally, for 6 minutes or until slightly charred. When cool enough to handle, using a knife, cut kernels from the cobs in large pieces. Place in a bowl with lima beans, chilli and mango.

To finish mojo, heat oil in a frying pan over medium heat. Warm through onion mixture for 2 minutes, then pour over salad and toss gently to combine. Season. Toss through coriander leaves before serving salad.

As seen in Feast Magazine, Issue 16, pg72.

Photography by John Laurie & Brett Stevens