Roasted Corn Puree Recipes

Steps:

• Peel back the husks of the corn but do not tear off. Pull off and discard all the corn silk. In a bowl, mash the butter and cilantro together until well mixed. Rub about 1 tablespoon of cilantro butter over each ear of corn, sprinkle with salt and pepper, then pull the husks back up and around the ear. Reserve the extra butter to use on fire-roasted potatoes if desired, or use all butter on corn.
• Prepare a wood fire outdoors and let cook down to embers. Place corn in embers of the fire and roast, turning with long handled tongs as husks start to blacken, until corn is cooked (about 20 minutes).
• To serve, remove corn from fire with tongs. Peel back husk with hot pads and serve.

Steps:

• Make the puree:
• Broil the jalapeños on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 20 minutes, or until the skins are blistered and charred. Transfer the jalapeños to a bowl and let them stand, covered tightly, until they are cool enough to handle. Wearing rubber gloves, peel the jalapeños, cut off the tops, and discard all but 1 teaspoon of the seeds. In a blender puree the jalapeños with the seeds, the oil, the lime juice, the water, the garlic, the parsley, and salt to taste. The puree may be made 3 days in advance and kept covered and chilled.
• Make the chowder:
• In a kettle cook the onion and the celery in the oil over moderate heat, stirring, until the celery is softened, add the broth, the water, the potatoes, peeled and cut into 3/8-inch cubes, and the ham, and simmer the mixture for 10 minutes. Stir in the corn and the thyme and simmer the chowder for 5 minutes, or until the potatoes are tender. In a blender or food processor purée 2 cups of the chowder and stir the purée into the remaining chowder.
• Serve the chowder with a small dollop of the jalapeño and parsley puree swirled into it.

Steps:

• Cut corn from cobs, being careful not to get too close to the cob.
• Peel potatoes, and slice about 1 inch thick. Place in pot with corn cobs, and cover with enough water to come an inch above the potatoes. Season with salt, and bring to a simmer. Gently cook potatoes until they are tender.
• Meanwhile sweat shallots in butter for about 3 minutes. Do not let them color. Add corn kernels, and cook slowly for 2 minutes. Add wine, stock and bouquet garni, and cook kernels until they are tender enough to purée, a matter of a few minutes.
• When potatoes are cooked, drain them thoroughly, and discard corncobs. Put potatoes through a ricer, and set aside.
• When corn is tender, remove bouquet garni, and purée corn in a blender.
• Measure out 1 cup of riced potatoes (do not mash down), and fold in 2 cups corn purée with mascarpone.
• To serve with fish, make a mound in center of plate, and top with fish.