Easy, cheesy stuffed peppers with sweet and caramelised corn. Veggie BBQ doesn't get better than this. Pair with an Inch's Cider for the ultimate flavour combo.
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Serves
4
Romano Pepper
Sweetcorn
Crème Fraîche
Pickled Jalapeño
Corn On The Cob
Unsalted Butter
Rosemary
Green Chilli
Feta
Lime
Coriander
Olive Oil
Salt
Black Pepper
Serves
4
Romano Pepper
Sweetcorn
Crème Fraîche
Pickled Jalapeño
Corn On The Cob
Unsalted Butter
Rosemary
Green Chilli
Feta
Lime
Coriander
Olive Oil
Salt
Black Pepper
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Step 1.
Preheat the grill to high.
Step 2.
Rub the peppers with olive oil and salt, place on a tray and slide under the grill to char and cook, turning regularly, for 7-8 mins or until tender. Remove and allow to cool.
Step 3.
Meanwhile, tip the corn, liquid and all, into a small saucepan and set over a medium heat. Add the crème fraîche and a pinch of salt and bring to a boil. Reduce the liquid by half then tip into a blender with the jalapenos and a splash of brine. Blend until smooth.
Step 4.
Cut the corn from the cob and add to a cold pan. Add a splash of olive oil and saute over a medium heat with the rosemary sprig and a pinch of salt for 3-4 mins. Finely slice the green chillies and chuck in the pan too. Now add the butter and allow it to caramelise and turn nut brown. Slide the whole pan under the grill to char the corn. Once grilled and gnarly, set aside to keep warm.
Step 5.
Mash the feta and add the zest of one lime. Split the peppers open on one side lengthway and fill with the feta mixture. Drizzle with oil, salt and pepper and slide under the grill, cheese side up for 4-5 mins until caramelised.
Step 6.
To serve, warm the jalapeño corn sauce and tip onto a platter. Top with the feta stuffed peppers and scatter over the brown butter green chilli corn. Serve with lime for squeezing and torn coriander over top.
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