Lime & Ember · Starters

Ember corn & lime bowls

Name: Ember corn & lime bowls
Yield: 2 servings
Ingredients: 200 g Corn kernels; 0.5 whole Bell pepper; 35 g Feta; 0.5 whole Lime; 5 g Cilantro; 2 tsp Olive oil; 0.25 tsp Smoked paprika; 0.13 tsp Salt

Pan-charred sweetcorn, crisp red pepper and salty feta, brightened with lime and cilantro.

25 minutes · Easy · 2 servings

Also allow: Thaw frozen corn before starting.

Original house recipe · Not yet kitchen-tested

Ingredients

Corn kernels200 g
Bell pepper0.5 whole
Feta35 g
Lime0.5 whole
Cilantro5 g
Olive oil2 tsp
Smoked paprika0.25 tsp
Salt0.13 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk in feta. Check packaged ingredients for other allergens.

Method

Dry the corn

Thaw frozen corn in the refrigerator if needed, then pat it dry. Wash pepper, lime and cilantro. Dice pepper finely and chop cilantro.

Char in the pan

Heat oil in a wide skillet over medium-high heat. Add corn in one layer. Cook for 6–8 minutes, stirring only occasionally so some kernels develop brown edges.

Season and cool slightly

Lower the heat and stir in paprika and salt for 20 seconds. Tip into a bowl and leave for 3 minutes so the pepper will stay crisp.

Finish the bowls

Fold in diced pepper, cilantro and juice from the half lime. Divide into two small bowls and crumble feta over the top. Serve warm.

A dry, uncrowded pan gives browned edges. Very wet corn steams instead.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.