Speedy Cornzales Cheesy Parcels

I made these delicious parcels in the main square, the Zócalo, in Oaxaca surrounded by locals and the local police! There was the small problem of needing a filming permit, which had been sent to the wrong address. So yours truly was incredibly speedy before we cheesed off the Bill!

For this recipe I use dried corn husks and canned sweetcorn, but you can always buy whole corn on the cob, save the husks and cook the corn yourself.

Serves 4

5 dried corn husks

400g can cannellini beans, rinsed and drained

200 g (7 oz) sweetcorn

4 tablespoons mayonnaise

1 bunch of salad onions, finely chopped

2 garlic cloves, finely chopped

4 tablespoons chopped fresh parsley

salt and freshly ground black pepper

a few drops of Tabasco

150 g (5 oz) Cheddar, grated, or mozzarella, roughly diced

salad to serve

Soak the corn husks in hot water for 15 minutes until soft and pliable. Meanwhile, mash the cannellini beans and mix with the sweetcorn, mayonnaise, salad onions, garlic and parsley. Add salt, pepper and Tabasco to taste.

Open out 4 of the husks and divide half of the bean mixture between them. Scatter over the cheese, then top with the remaining bean mixture. Fold the edges in to enclose the filling and form a neat, square parcel. Tear the remaining husk into strips 5 mm (¼ in) wide and tie these around the centre of each parcel to hold it securely.

Barbecue over medium coals or under a preheated grill for 5–7 minutes on each side until the parcels are warmed through and the husks well browned. Serve with lots of crunchy green salad.