Corn and 'nduja with pickled Padrón peppers and egg yolk

2
30 minutes

Ingredients

Corn and 'nduja

  • 3 sweetcorn
  • 50g of 'nduja
  • 1 lime
  • 50g of créme fraiche
  • 2 egg yolks

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

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
  • 3 sweetcorn
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
  • 50g of 'nduja
  • 1 lime
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