Recipe: Dorset Nduja Corn on the Cob
Al fresco dining made even better with this crowd-pleasing Nduja corn on the cob.
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.
Serves 4
Cook the sweetcorn on the BBQ for authentic smokiness.
Ingredients
4 x corn on the cob
100g Dorset Nduja
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.
In this recipe
Stock your cupboard, ready to make this recipe. You can rest assured that we only use British free range pork, wild venison and grass fed beef in all of our great British charcuterie products. We believe our sustainable sourcing and traditional preserving methods make the best tasting charcuterie in the UK.
More about Us
About The Real Cure
We are an artisanal charcuterie producer based in Dorset, delivering our British charcuterie to your doorstep. We also run charcuterie courses and provide our award-winning charcuterie to trade suppliers including delis, farmshops, pubs and restaurants.