Tartine of Sweet Summer Corn with Fried Shallots
So many textures and such intense flavor, yet so very simple.
Tartines are such a lovely way to prepare a light meal in summer months. Perfectly grilled or toasted bread topped with any number of combinations is such a delectable and effortless way to eat. This recipe features fresh summer corn poached in cream to make the most scrumptious and decadent puree. Spoon that perfection on grilled or toasted sourdough and top with fried shallots and corn kernels quickly cooked in brown butter. Game over.
Equipment: cutting board; chef’s knife; paring knife; measuring spoons; wet measuring cup; dry measuring cup; tongs; large and small mixing bowls; food processor or blender; rubber spatula; grill or grill pan (or toaster)
1 cup vegetable oil
4 shallots, peeled and thinly sliced crosswise
5 ears fresh corn
1½ cups heavy cream
kosher salt & ground white pepper
½ sourdough batard/loaf
4 tablespoons butter
1. Heat the vegetable oil in a shallow saucepan over medium-high heat. Add the shallots and cook for 8-12 minutes, or until golden brown, stirring frequently. Remove the shallots with tongs or a slotted spoon to a paper towel-lined plate to drain and cool. Season with salt and set aside.
2. Prepare the corn puree. Remove the corn kernels from all five cobs, reserving the kernels from one of the cobs for later use. Place the kernels from four of the cobs in a small saucepan with the heavy cream over medium-high heat. Once the cream starts to bubble and comes to a simmer, turn the heat to low and cook for 10 minutes. Remove the poached corn to the blender or food processor with 1 cup of the cream. Season generously with kosher salt and white pepper, and puree until smooth. Add additional cream as needed to create a creamy, porridge-like consistency. Set aside.
ILOC tip: white pepper both tastes and looks better in this dish than would black pepper. The sharpness of the white pepper compliments perfectly the sweet corn while the fleck disappear into the bright yellow puree.
3. Slice the sourdough on the bias in four ½-inch slices. Heat a girl or grill pan and grill the bread on both sides for approximately two minutes, or until toasted with grill marks. Set aside. Alternatively, toast the bread in the toaster until golden brown and set aside
4.Add butter to a small sauté pan and turn the heat to medium-high. Once the butter melts and foams, continue cooking until the milk solids turn a light brown. Add the corn and sauté for 30 seconds to 1 minute. Set aside.
5. Top each slice of toast with a puddle of corn puree. Sprinkle with crispy shallots, and drizzle with brown butter corn. Season with a sprinkling of salt and serve immediately.
Makes 4 servings.