Chipotle Roasted Sweetcorn

Rukmini Iyer’s ‘The Roasting Tin’ series of recipe books, are often a go-to in our household. Especially when we’re short on time. The idea behind each book in the series, is that you can pop all ingredients in one roasting tin, making them super easy recipes to enjoy.

I made this particular dish by chance, as we had most of the ingredients in and I was looking for something to make for lunch in The Green Roasting Tin (the veggie one).

Chipotle Sweet Corn & Black Beans

If like me, you have always cooked corn on the cob in a griddle pan or on a bbq, I highly recommend you try roasting it next time, like Rukmini does in this recipe. The result is incredibly juicy sweetcorn that’s full of flavour from the other ingredients.

Sweetcorn, squash, black beans, feta and lime are often a good combination in Mexican cuisine, and Rukmini does a wonderful job of bringing them altogether in this recipe – all in one tin!

One Tin Mexican Sweetcorn & Black Beans

Ingredients (serves 2):

  • 2x sweetcorn
  • 300g squash, cubed
  • 1x 400g tin of black beans, drained and rinsed
  • 1 tsp chipotle chilli flakes
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 lime
  • 100g feta
  • 1 handful of fresh coriander, roughly chopped
  • 1 spring onion, finely sliced


  1. Preheat your oven to 180 degrees. Mix together the sweetcorn, squash and black beans in a roasting tin along with the spices, salt and olive oil. Roast in the oven for 45 minutes.
  2. Squeeze over the juice from the lime, crumble over the feta and sprinkle over the coriander and spring onions.
  3. Serve with warmed tortilla and soured cream.
Chipotle Sweetcorn & Squash Recipe

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