From Joshua Begley, Executive Chef, Indaco Charleston
Creamed Corn Puree
Ingredients:
8 ears of sweet corn (shucked)
1 yellow onion (sliced)
1 stick of butter
2 cups of heavy cream
1 tsp. red chili flakes
Salt and black pepper to taste
Method:
1. Preheat oven to 350 degrees.
2. Cut corn off the cob and put into baking dish with butter, yellow onion, chili flakes
3. Bake in oven for 30 minutes stirring every 10 minutes
4. Add in heavy cream, continue to bake for 20 minutes stirring every 10 minutes
5. Blend all in Vitamix blender till smooth season with salt and pepper
Roasted Corn Salad
Ingredients:
4 ears of sweet corn
2 heirloom tomatoes
2 sprigs basil
1 cup picked parsley
.5 cup sherry vinegar
.5 cup extra virgin olive oil
Method:
1. Grill Corn, once grilled cut off the cob and put into mixing bowl
2. Dice up heirloom tomatoes
3. Chop up basil and parsley
4. Mix all ingredients together, add in vinegar and olive oil and season with salt and black
pepper to taste
Pickle Red Onions
Ingredients:
2 red onions (sliced)
1 cup red wine vinegar
.25 cup water
2 tsp. salt
2 tablespoons honey
1. Heat everything except onions, in a small pot on stove bring to a boil
2. Pour mixture over onions and let cool
