Charred Corn Panzanella Recipes

CHARRED CREAMED CORN

Steps:

• Preheat a cast-iron pan over medium-high heat. Add the corn and allow the corn to char, stirring just often enough so that the char marks are even and the bottom of the pan does not burn, until evenly charred all over, about 8 minutes. Remove from the heat and set aside.
• Melt the butter in a medium skillet over medium heat. Add the shallot and saute until translucent, about 3 minutes. Add the smoked paprika and stir to combine. Add the flour and stir until combined evenly, then cook until the flour is cooked and the roux is blond, about 2 minutes. Add half the milk in a slow stream, whisking constantly, until combined. Then add the remaining milk in a slow stream and whisk constantly until smooth. Add the cream cheese and sugar and continue to whisk until smooth and thick, about 2 minutes. Add about 3/4 cup corn and smash into the cream mixture using a wooden spoon or spatula. Stir to combine, then fold in the remaining corn. Turn heat to low and allow to simmer gently until flavors are rich, about 10 minutes. Season with salt and pepper. Remove from the heat and garnish with parsley if desired.

CHARRED CORN SALAD WITH BASIL VINAIGRETTE

Steps:

• Preheat a grill pan over high heat.
• Brush or rub each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. You want the corn to get great char marks! Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, stand each ear up, stalk end down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob.
• Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper.
• In a large mixing bowl, combine the corn, tomatoes and red onion. Drizzle the basil vinaigrette over the salad and toss to combine. Season with salt and pepper.

CHARRED CORN RELISH

Steps:

• Preheat a grill to high. Grill the corn, turning, until charred all over, about 8 minutes; let cool slightly, then cut off the kernels.
• Toss the cucumber and bell pepper with 2 teaspoons salt in a colander. Let drain 30 minutes, then pat dry with paper towels.
• Bring the vinegar, sugar, mustard seeds, turmeric and 1 tablespoon salt to a boil in a large skillet. Reduce the heat and simmer until the liquid is reduced to about 1 cup, 8 to 10 minutes. Add the cucumber and bell pepper; simmer until slightly softened, 3 minutes. Stir in the corn and scallions; let cool. Refrigerate until ready to serve.

CHARRED NECTARINE & PROSCIUTTO PANZANELLA

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush the bread with 1 tbsp of the olive oil and scatter over some sea salt and thyme leaves. Roast for 15 mins, turning once, until crispy and golden. Break up into a bowl and toss with the capers.
• Meanwhile, whisk together the lemon juice, 2 tbsp olive oil, a pinch of salt and the mustard to make a dressing, then pour half over the bread.
• Heat a grill pan to a high heat and sprinkle in some sea salt. Drizzle the nectarines with the remaining 1 tbsp oil and grill, flesh-side down, until charred. Add to the bowl with the bread, along with the basil, sorrel, chervil and tarragon.
• Season and toss everything together, then pile onto a serving platter. Top with the ricotta, prosciutto and hazelnuts, and serve with the remaining dressing on the side, if you like.