Corn and 'nduja with pickled Padrón peppers and egg yolk
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Ingredients
Corn and 'nduja
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
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
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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Corn and 'nduja with pickled Padrón peppers and egg yolk
