Cooking 4 Dummies: Roasted Chili-Creamed Corn

Corn, corn, corn. This time of year, feels like we eat it three times a week. Oh, no, we’re not complaining. What’s great about corn is how versatile it is. Grill it, roast it, bake it into bread, buzz it into soup. This week we shore two A.T. Buzby ears clean of their gleaming kernels and did a riff on the American classic creamed corn with roasted Corno di Toro chilies purchased last Sunday from Savoie Farms. Like all blogalicious recipes, it’s easy and requires only a little forethought. The peppers impart a deep, complex smokiness that balances the natural sugars of the cream and corn. Toasted panko-almond breadcrumbs add texture. See for yourself.

Makes 2 cups
2 ears Jersey corn, kernels only
8 sweet medium-sized chilies (like Corno di Toro)*, whole
½ sweet medium-sized chili, thinly sliced
1 cup whole milk or half-and-half
1 clove garlic, finely chopped
¼ red onion, finely chopped
½ cup extra-virgin olive oil
2 tbsp. butter
½ cup panko breadcrumbs
½ cup raw almonds
½ cup arugula, finely chopped
Salt and pepper to taste

To make the roasted chili cream:
1. Preheat oven to 400 degrees
2. Toss chilies with ¼ cup olive oil, salt and pepper and spread on a foil-lined sheet pan.
3. Roast for 30 minutes or until skins are charred and blistered.
4. Once chilies have cooled, remove stems and transfer for blender.
5. Add 1 cup milk or cream and puree till smooth.
6. Strain through a fine mesh sieve and reserve. Season with salt and pepper to taste.

To make the breadcrumbs
1. Puree ½ cup almonds in food processor until finely ground
2. Combine with ½ cup panko in pan and toast over low heat until brown and fragrant.

To make the corn:
1. Sauté chopped garlic and onion in ½ cup olive and 1 tbsp. butter oil until translucent, about 10 minutes. Season with salt and pepper to taste.
2. Add corn and sauté and additional 10 minutes. Season with salt and pepper to taste.
3. Reduce heat to low, add roasted chili cream and simmer until slightly thickened, approximately 15 minutes. Season with salt and pepper to taste.
4. Remove from heat, fold in ¼ cup chopped arugula and additional 1 tbsp. of butter.
5. Serve warm in cups, topped with panko-almond breadcrumbs, remaining chopped arugula and sliced raw chili.

*If you can’t find Corno di Toros, regular red bell peppers will work. Use 4 and be sure to peel off their skins before pureeing with cream (the smaller chilies don’t require this step).
Photo: blogalicious

No comments: