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Glazed corn on the cob with dirty jalapeño chilli jam and Brecon Bomber by James Strawbridge

Glazed corn on the cob with dirty jalapeño chilli jam and Brecon Bomber by James Strawbridge
Serves 6
Ingredients:

For the rolled corn
6-12 sweetcorn with Husks
250g Black bomber Snowdonia cheddar cheese
For the green chilli jam:
6 jalapeno peppers
2 green peppers
Large bunch of coriander
Bottle of local cider vinegar 500ml
500ml dry cider
4 Limes, juice and zest
2 green apples, peeled, cored and diced
500g golden caster sugar
Pinch of sea salt

Method:
1. Roast the corn over hot embers in their husks for 15-20 mins.
2. Make your chilli jam by reducing all ingredient in a bowl suspended over the fire. Cook for 10-20 mins until the liquid reduces and you are left with a sticky jam. Season to taste.
3. Then peel your corn husks and brush the chilli jam onto the cobs. Cook over hot coals for 5-10 mins glazing regularly for a sticky corn. Serve with grated cheese and fresh coriander to garnish.

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