Al fresco dining made even better with this crowd-pleasing Nduja corn on the cob.
Serves 4
Hot and spicy spreadable Dorset Nduja is rendered down with a splash of olive oil for basting. This spicy, spreadable salami is inspired by the traditional Italian Nduja and Spanish Sobrasada, using free range pork and hot, sweet red chillies. We use Calabrian chillies to give our Dorset take on the Nduja an authentic heat. Cook the sweetcorn on the BBQ for authentic smokiness.
Ingredients
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4 x corn on the cob
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100g Dorset Nduja
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Splash olive oil
Method
STEP 1
Cook the corn over hot coals for 5 minutes until beginning to colour. Whilst the corn is cooking, render the Dorset Nduja in a small pan with a splash of olive oil over a medium heat until it resembles a thick sauce.
STEP 2
Once the corn is lightly browned, use a basting brush to evenly coat the corn with the Nduja mixture. Continue to cook until the Nduja starts to char. Serve immediately.
SERVING SUGGESTIONS
Serve with diced red onion, fresh herbs and a squeeze of lemon for some extra zing.
