Sweetcorn with damsons, chilli, garlic and smoked paprika

Serves 4 Starters and mains

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Method

Use a sharp paring knife to halve the damsons and remove the stones. If they are stubborn, use the tip of the knife to tease them out. Set a medium pan over a low-medium heat and add the olive oil.

When it’s hot, add the garlic, chilli and cumin. Allow the garlic to sizzle for a few moments, then add the halved damsons and continue to cook for a few minutes, stirring once or twice. Then, add the vinegar and honey and 3tbsp water. Stir well.

Cook the sauce until the damsons begin to break down – around 6-8 minutes. The fruit should be soft and pulpy, but avoid making a purée; you want a little texture to the damsons.

Light your barbecue. Wait for the flames to die back, leaving a bed of hot, glowing embers. You shouldn’t be able to hold your hand over the grilling rack for more than a second. Place the corn (including husks) on the grill, and cook, turning every 3-4 minutes (the husks will begin to char and blacken in places, but don’t worry about that, the corn will be steaming beautifully inside) for around 20 minutes, until the kernels are tender and cooked through.

Remove the cobs from the grill and when the husks have cooled a little, peel them back and pull away the silky threads. Place the corn on a serving platter or on individual plates, rub with softened butter (if using) and season with smoked paprika and salt and pepper. Serve with the damson sauce.

This recipe was taken from the August/September 2020 issue of Food and Travel.

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