The guys from Bab Haus cooked on the Charlie Oven at Pub in the Park Wimbledon. They made a dish very similar to this one here. The flavours works so well from the heat with the jalapenos to the smoky sweetness from the corn. It is delicious we had it with some chargrilled prawns.
As Ottolenghi said in the book 'FLAVOUR", charring food is a chemical process of amino acids & sugars rearranging themselves, leading to a concentration of flavours and the introduction of aroma. This salsa is great example of a flavour bomb.
Ingredients
8 Jalapeno chillis
1 dried Ancho chilli
½ garlic clove grated
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 tsp sea salt
1 tsp smoked paprika
6-8 large corn on the cobs
a pinch of black pepper
Directions
Skewer the jalapenos, then smoke and grill the fresh jalapenos in the Charlie Oven until they are completely black on the outside.Remove from the oven and cover for 5 minutes. Then remove the blackened skins and slice down the middle and spoon out the seeds. Then dice into tiny pieces.
Cook the corn on the cobs whole in the Charlie Oven over a high heat (275°C) with the door closed. Open to turn over so that all sides get completely black on the outside. Once charred on the outside, remove and leave to cool down. Then, using a knife cut the kernels off the cob.
Add the corn, chillis, olive oil, salt, paprika, pepper and vinegar to a large bowl and mix together.
Leave to sit and let the flavours mix. Taste and adjust the seasoning as required.
