Black pepper-brined corn on the cob with romesco

India corn drwy heli pupur du gyda romesco Brining corn is an absolute game-changer. This extra e?ort 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, fi sh and roasted vegetables or in sandwiches. You can make the romesco with jarred peppers, but if they are stored in vinegar

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Step 1

Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Line a large baking sheet with a silicone mat or baking paper.

Step 2

For the romesco, arrange the peppers on the lined baking sheet, then without oiling or seasoning, cook them on the middle shelf of the oven for 40–50 minutes, turning three times during cooking until they are charred in places and completely soft all over. Use a large spoon to lift the peppers into a large bowl and cover tightly with clingfilm (this will help to release the pepper skins and make for a more pleasing texture to the romesco).

Step 3

Leave for 30 minutes, or until cool enough to handle. You can cook the peppers up to 6 hours in advance, if you like.

Step 4

Using clean hands, peel away the pepper skins and discard, along with as many seeds as you can (don’t worry about a few rogue ones), and the stalks. Transfer the peeled peppers and any cooking liquid to a food processor with the remaining ingredients, except the honey, and pulse until it forms a chunky paste. Taste and add honey, if you like – this will depend partly on the natural sweetness from the peppers, then season with salt and pepper to taste. Transfer to an airtight container and store in the fridge for up to a week. Bring to room temperature 30 minutes before serving.

Step 5

For the corn, put the salt, pepper and hot water into a large bowl and stir together until the salt has dissolved. Add the corn, cover with a clean tea towel and set aside for 30 minutes, turning once as it brines.

Step 6

Preheat a barbeque or griddle pan to cook the corn.

Step 7

Pat the corn dry and barbecue or griddle (brushing with oil before cooking if you are using a barbecue), turning frequently for about 5–8 minutes until tender and charred in places. Remove from the heat and serve with 1 heaped tablespoon of the romesco, a knob of salted butter and a squeeze of lime.