Corn and 'nduja with pickled Padrón peppers and egg yolk
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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.
First published in 2017
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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.
Ingredients
Metric
Imperial
Pickled Padrón peppers
- 200g of Padrón peppers
- 1 pinch of fennel seeds
- 1 pinch of chilli flakes
- 200ml of red wine vinegar
- 200ml of water
- 100g of brown sugar
SAVE RECIPE
Equipment
- Barbecue
Method
1
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
- 1 pinch of fennel seeds
- 1 pinch of chilli flakes
- 200ml of red wine vinegar
- 200ml of water
- 100g of brown sugar
2
Place the peppers (washed) in a sterilised jar. Tip over the pickling liquid, seal and set aside for at least 2 hours
- 200g of Padrón peppers
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
- 50g of créme fraiche
- 2 egg yolks
6
Cover in pickled peppers and serve with a lime wedge
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