30 minutes, plus 2 hours to pickle, and time to light the barbecue
PT30M
PT2H
Dan Wilson serves up a delicious mix of charred sweetcorn and fiery 'nduja, served with pickled Padrón peppers and a dollop of crème fraîche for some relief from the sweet, smoky flavours on the plate. A brunch dish for those who like their day to start with a bracing plate of powerful flavours.
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I used to make this with the brilliant Greek woman who first taught me how to cook. We used to use frozen corn though and fry it up in a dry pan. Now, with a barbecue and British corn we burn it on the fire and then strip it. It’s simple and f*****g tasty. Bootleg food at its best.
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Begin by making the pickled padron peppers. Bring all the ingredients (except the peppers) to the boil and allow to roughly boil for 5 minutes, then reduce to a simmer for 10 minutes
2
Place the peppers (washed) in a sterilised jar. Tip over the pickling liquid, seal and set aside for at least 2 hours
3
Light your barbecue and burn the corn until starting to blacken. Remove from the heat, then slice off the kernels
4
Over a high heat cook down the 'nduja in a pan, then add the corn kernels and half the juice of a lime. Mix with a wooden spoon to incorporate the mess
5
Place a dollop of crème fraîche in the middle of each plate and cover with the corn and 'nduja. Make a little well in the centre and add an egg yolk and a generous pinch of salt
6
Cover in pickled peppers and serve with a lime wedge
Dan Wilson is a chef and restaurateur originally from Australia.
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Corn and 'nduja with pickled Padrón peppers and egg yolk
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Corn and 'nduja with pickled Padrón peppers and egg yolk
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Corn and 'nduja with pickled Padrón peppers and egg yolk