Urfa biber is a Turkish red pepper that’s been exposed to two natural processes. By day it is sun-dried before being wrapped up at night to infuse in its own moisture.
The resulting flavour is beautifully rich but mild pepper flakes that have undertones of chocolate and sweet raisin with a smoky chilli note. It is perfect for this recipe or simply sprinkled on a host of other dishes too.
These corn cobs are bordering on addictive, eaten hot off the griddle pan with an extra pinch (or two) of sea salt or chipotle sea salt, if you have it. The sweetness of the corn marries so beautifully with the sharp lime juice, while the smoked chilli notes of the Turkish pepper flakes work to intensify the already smoky charred edge that griddling delivers.
I know it’s not reinventing the wheel here as far as corn on the cob goes, but, as I’ve said elsewhere, we sometimes forget just how great some of the familiar things are and we don’t revisit them often enough.
Recipe taken from Cooking for the Senses by Gregor Law and Jennifer Peace Rhind.
Cooking for the Senses, Jennifer Peace Rhind and Gregor Law, presents a new way of looking at food and flavour. Published by Jessica Kingsley Publishers, Cooking for the Senses is on sale now for £25.
For more information visit www.jkp.com/uk/cooking-for-the-senses-1.html/
Ingredients
30g dairy-free butter
1 lime, zest and half the juice
Zest of 1 lime
Juice of ½ lime
1 tbsp urfa biber pepper flakes
1 Indonesian long pepper, crushed
4 corn cobs
Olive oil
Pinch or two of chipotle sea salt, or regular sea salt
Method
1 Soften the dairy-free butter and combine it well with the lime zest, lime juice, urfa biber and crushed Indonesian long pepper. Set aside to infuse.
2 Coat each corn cob lightly with some olive oil and cook on a hot griddle or barbecue for approximately 15 to 20 minutes, moving each cob around regularly to ensure they cook through evenly and get a little colour all over.
3 Once ready, spread each one with the flavoured butter and enjoy!
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