This might be the tail end of the corn season, but to go with the slow baked baby back ribs I made, I knew I had to make corn. Don’t ask me why, but I associate ribs with corn. And grilled corn with ñora allioli was the answer.
We are a divided house when it comes to corn, some of us like it grilled and some like it boiled. For this recipe I decided to grill it in its husk, and there were no complaints. The sun was shining, it was unusually warm for this time of year, and I was itching to go outside. I wonder, too, if the allioli I made to spread on the charred kernels had something to do with its success at the table. It wasn’t my regular traditional allioli (find that recipe here). The Spanish Tin had sent me a small batch of ground ñora peppers. Ñora peppers! I had never been able to find them in the US, and now I know where to go for them. Ñora is a small, round pepper that grows in the region of Murcia, just south of the Comunidad Valenciana, where I come from. It has a characteristic flavor and medium heat. To know that I can now source them through The Spanish Tin makes me very happy.