I’m always on the lookout for corn recipes. When people ask me why I live in Nebraska (and they ask me that a lot), I always tell them the corn is superb in summer. This recipe is delicious and feels great on the palate. The spiciness of the jalapeno is balanced by the creaminess of the coconut milk. The recipe is based off this NYT Sarah Jampel recipe. It’s vegan if you skip the butter and use oil.
Remove kernels from 5 corn cobs. With all due respect to Alton, this unitasker is essential in my kitchen. I love this corn stripper. In a large pot, add 2 tbsp of butter and about half a cup of finely diced red onion. Cook gently till the onions are golden brown and very soft (about 10-15 min). Add 1 tbsp of grated ginger and 1 tbsp of finely chopped garlic and 1 finely chopped jalapeno. Cook for 30 seconds. Add 2 large russet potatoes diced into inch dices (about 2 cups). Add 4 cups of vegetable broth ( I use better than bouillon). Boil for 10 minutes till potatoes are tender. Add 1 15 oz can of full fat coconut milk and add the corn kernels and boil for another 5 minutes or so.
Serve with a huge squeeze of lemon in each bowl and finely chopped cilantro. Finely chopped peanuts would be good as would more chillies.. I added rice noodles to each bowl to make it a complete meal.
It is tough to make beige foods like enchiladas look good in pictures but they definitely tasted good. Fantastic for summer when corn and tomatoes are in season. This is inspired from many different recipes and I change it around a little every time. This is a recipe in 4 parts (prep time 30 min)
Red sauce: Blitz one small can whole tomatoes, half a preserved lemon, 4 cloves of garlic and 2 soaked Arbol red chillies in the vitamix. Add 1 tsp of cumin powder, 1 tsp coriander powder, 1 tsp salt and cook for 15 min. Add 1 tsp of balsamic vinegar
White sauce: While the red sauce is cooking- brown 1 tbsp all purpose flour in 1 tbsp butter over medium heat for 1-2 min. Whisk in 1 cup whole milk. Add 1 tsp salt and 1 tsp cumin powder
Filling: Steam 3 corn cobs- cut off the kernels. Add to one can of vegetarian baked beans in tomato sauce. Add half the red sauce and half of a white onion finely chopped.
Salsa: chop 2-3 large heirloom tomatoes, ¼ onion, 1 jalapeño and lots of cilantro. Add salt
Brush your tortillas with a little oil. Wrap in 2 layers of wet paper towels and microwave for a minute (thanks America’s test kitchen)
Pour the red sauce in your casserole dish. Take a softened tortilla, add the filling and fold, place seam side down in the pan. Fill your pan up with stuffed tortillas. Pour white sauce over the tortillas. Top with some shredded cheese (I like Colby jack or pepper jack).
Bake at 350 F covered with foil for 30 min and uncovered for 10 min till light brown
Top with fresh pico de gallo.
Grab a beer, squeeze some lime in it and pretend you are in Mexico