Best 2 Roasted Corn Puree Recipes

Indulge in the delectable Roasted Corn Puree, a symphony of flavors that tantalizes the senses. This creamy and versatile dish is a culinary journey, inviting you to explore its diverse applications. From a smooth and silky soup to a luscious sauce, a vibrant dip, and even a delightful spread, this puree unlocks a world of culinary possibilities. Its natural sweetness, enhanced by roasting, blends seamlessly with herbs, spices, and other ingredients, creating a harmonious balance of flavors. Prepare to embark on a culinary adventure as you discover new ways to incorporate this versatile puree into your favorite dishes. With its vibrant color and irresistible taste, the Roasted Corn Puree promises an unforgettable gastronomic experience.

Here are our top 2 tried and tested recipes!

CORN CHOWDER WITH ROASTED JALAPEñO AND PARSLEY PURéE

Corn Chowder with Roasted Jalapeño and Parsley Purée image

Categories Soup/Stew Blender Food Processor Herb Potato Broil Vegetarian Lunch Corn Jalapeño Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes about 8 cups, serving 4 to 6

Number Of Ingredients 17

Ingredients

For the puree:
5 fresh jalapeño chilies
1/4 cup olive oil
1 1/2 tablespoons fresh lime juice
1 tablespoon water
1 garlic clove, minced
1 cup packed fresh parsley leaves
For the chowder:
1 onion, chopped fine
2 ribs of celery, chopped fine
2 tablespoons vegetable oil
2 cups chicken broth
2 1/2 cups water
1 1/2 pounds boiling potatoes
1/2 pound ham steak if desired, cut into 3/8-inch cubes
4 cups fresh corn kernels including the pulp scraped from the cobs (cut from about 6 ears of corn)
2 teaspoons fresh thyme leaves, minced

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.

ROASTED CORN PUREE

Roasted Corn Puree image

Provided by Tyler Florence

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 ears white sweet corn, such as Silver Queen, husks attached
4 tablespoons butter
Kosher salt
Freshly ground black pepper
1 lemon

Steps:

Preheat the oven to 400 degrees F.
Place the corn on a baking sheet and roast for 20 minutes. Let cool. Remove the husks and silk, and then slice the kernels off the cob. Combine the kernels and butter in a blender; blend until smooth. Add salt, pepper and lemon juice to taste.

Tips:

Choose the freshest corn possible. Fresh corn will have a sweet, milky flavor and be tender when roasted. Look for ears with tightly packed kernels and no blemishes.
Roast the corn over high heat. This will help to caramelize the natural sugars in the corn and give it a delicious smoky flavor. You can roast the corn in the oven, on the grill, or in a campfire.
Be careful not to overcook the corn. Overcooked corn will be tough and chewy. Roast the corn until the kernels are tender but still have a slight crunch.
Use a food processor or blender to puree the corn. This will create a smooth and creamy puree. You can also use a potato masher, but it will take more effort.
Season the puree to taste. You can add salt, pepper, garlic, chili powder, or any other seasonings you like. You can also add a splash of cream or milk for a richer flavor.
Serve the puree immediately. Roasted corn puree is best served warm. You can serve it as a side dish, a soup, or even a dip.

Conclusion:

Roasted corn puree is a delicious and versatile dish that can be enjoyed in many ways. It's a great way to use up leftover corn, and it's also a healthy and flavorful addition to your meals. So next time you have some fresh corn on hand, give this recipe a try!