Paglia e Fieno with Cajun & Charred Sweetcorn

Bright, buttery and just the right amount of messy. I took two work-related trips to New Orleans just weeks before the world shut down with Covid-19. The food was unforgettable: bold, fearless, built on layers of flavour mixing French, Spanish and African influences, but never fussy. Before flying home, I picked up a book called Creole Italian by Justin A Nystrom, which explores the overlooked influence of Sicilian immigrants on the c