Black pepper-brined corn on the cob with romesco

Name: Black pepper-brined corn on the cob with romesco (India corn drwy heli pupur du gyda romesco)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: British
Ingredients: 3 large red peppers; 75 g/2¾ oz stale bread (preferably sourdough), torn into chunks; 75 g/2¾ oz stale bread (preferably sourdough), torn into chunks; Leaves from 1 small bunch of parsley, picked (use the stalks for stock or in the base of soups and sauces); Leaves from 1 small bunch of parsley, picked (use the stalks for stock or in the base of soups and sauces); 75 g/2¾ oz almonds, toasted; 1 garlic clove, peeled; 3 tbsp extra virgin olive oil; 2 tsp tomato purée; 1 tsp sherry vinegar; 1 tsp sweet smoked paprika; ¼ tsp dried chilli flakes; Honey, to taste (optional); Finer flaked sea salt and freshly ground black pepper; 25 g/1 oz finer flaked sea salt; 1 heaped tsp black peppercorns, roughly crushed; 500 ml/18 fl oz hot water; 2 corn on the cobs, halved around the middle; Salted butter; 1 lime, cut into wedges

India corn drwy heli pupur du gyda romesco

Preparation info

4
as a side

Difficulty
Easy
Ready in
1 hr 20

Appears in

Sea Salt

By The Lea-Wilson Family

Published 2022

About

Brining corn is an absolute game-changer. This extra effort will make their texture juicy and fresh, making it a lively side dish in a barbecue spread. The romesco makes more than you will need for this recipe, so store in an airtight container in the fridge for up to a week, then serve alongside chicken, fish and roasted vegetables or in sandwiches. You can make the romesco with jarred peppers, but if they are stored in vinegar, you may need to adjust the levels of sweetness and salt.

Ingredients

Europe
United Kingdom
Wales
Side dish
Vegetarian

Ingredients

Method