Summer Corn Montadito with Padrón Peppers and Shaved Manchego | CUESA

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Summer Corn Montadito with Padrón Peppers and Shaved Manchego

Source:

Brett Emerson, Contigo

This recipes was prepared at CUESA’s Summer Celebration on July 14, 2013.

Serves 4 to 6

INGREDIENTS

1 sweet baguette
¾ cup olive oil
Salt
2 ears corn, shucked   
1 tablespoon butter
2 cloves garlic, chopped
1 chopped teaspoon rosemary
½ teaspoon, pimentón dulce (smoked paprika)
20 to 25 padrón peppers (one or two per toast, depending on size)
½ cup shaved Manchego cheese

PREPARATION

1.    Preheat oven to 350ºF. Slice the baguette on a slight angle into ¼-inch-thick by 2-inch slices. Lay the toasts on a cookie sheet. Use a pastry brush to dab a little of the olive oil on top of each toast. Season lightly with salt and place pan in oven. Bake until toasts are golden brown and crisp. Let cool.

2.    Use a knife to cut the kernels off of the cobs. You should end up with 2 to 3 cups of kernels. Set aside. Use the back of the knife to scrape the corn “milk” from each cob into a bowl. Set aside.

3.    Heat a large sauté pan over high heat. When hot, add 2 tablespoons of the olive oil. Sauté the corn until lightly caramelized, about 2 to 3 minutes. Season with salt and set aside.

4.    Heat a small pot or pan over medium low heat. Melt the butter, then add the garlic. Cook for a few minutes, until the garlic is fragrant and lightly cooked. Add the rosemary and pimentón dulce and cook for another minute. Add the corn milk, season with salt, and cook for 5 more minutes. You will end up with a corn mush. Combine the corn kernels with the corn mush. Let cool to room temperature.

5.    Heat a sauté pan over high heat. Add about ½ cup olive oil. When the oil is nearly smoking, add half the padrón peppers. Sauté until blistered and slightly browned. Transfer to a plate lined with paper towels. Season lightly with salt. Repeat with the remaining peppers.

6.    To assemble the montaditos, spread one heaping tablespoon of corn mixture on each toast and sprinkle with salt. Top with shaved Manchego, then a padrón pepper or two.

Photo by Drew Altizer Photogaphy.

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