Miniature Corn Barquettes With Roasted Peppers Recipes

MINI CORN ON THE COB

Steps:

• 1. In a pot of salted boiling water, cook the corn, covered, for about 4 minutes. Drain and set aside.
• 2. Return the pot to medium heat and melt the butter.
• 3. Add the lime juice and chili powder and stir to combine.
• 4. Return the cobs to the pot and stir until they're coated with the mixture.
• 5. Transfer to a platter, sprinkle with the Parmesan, and serve.

MINIATURE CORN BARQUETTES WITH ROASTED PEPPERS

Steps:

• Preheat the oven to 350 degrees. Make the barquettes by sifting the dry ingredients into a medium-size bowl. In a small bowl, whisk the buttermilk and egg together. Whisk in the oil. Combine the flour mixture with the peppers and add to the buttermilk and egg mixture, stirring to combine. Set aside.
• Make the filling by stirring the salt, ground pepper to taste and scallions into the cheese. Coat 42 miniature barquette molds with a nonstick cooking spray.
• Spread 1 teaspoon of the barquette batter in the bottom of each mold. Place 1/2 teaspoon of the cheese mixture down the center of the batter in each mold. Top the cheese with 1/8 teaspoon of the roasted pepper. Top with 1 teaspoon of the batter, completely covering the filling.
• Place the molds on a baking sheet. Bake in the center of the oven until lightly browned, about 15 minutes. Remove the barquettes from the sheet and place on a rack.