Corn is grilled and sautéed with shallots and roasted garlic, then purred with fresh chives and tarragon. Bread is grilled and topped with a delightful contrast of the rustic and the refined as corn tarragon puree is garnished with a few freshly grilled corn kernels and tarragon leaves. This recipe comes to us from Ashley of Sprouts.
- 5 ears corn, shucked
- 2 tablespoons grapeseed oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 loaf multigrain bread, sliced 1/2 thick
- 1 shallot, thinly sliced
- 2 tablespoons olive oil
- 1/3 cup dry white wine
- 4 cloves garlic, roasted
- 1/4 cup fresh tarragon
- 1/4 cup fresh chives
- 1 tablespoon nondairy creamer
Preheat a grill to medium high heat.
Coat the corn in grapeseed oil and season with the salt and pepper. Grill for about 15 minutes, or until the kernels are slightly charred on all sides, turning every 5 minutes to ensure all sides of the corn cobs are evenly cooked. Set aside to cool.
Brush the slices of bread with a light coating of olive oil and season with a sprinkling of salt. Grill or broil the bread for 3-5 minutes, turning to ensure even cooking, or until the bread is golden. Set aside.
Shave the corn kernels off the ears by holding the ears vertically over a large bowl and cutting down with a knife, allowing the bowl to catch the kernels.
Place the olive oil in a skillet over medium high heat. Add the shallots and sauté for 3-5 minutes, or until golden brown. Deglaze the shallots with the white wine and cook for 1-2 minutes more, or until most of the liquid has been absorbed.
Add 2 cups of the corn kernels and roasted garlic to the skillet. Set the remaining grilled corn kernels aside. Sauté the kernels and garlic for another 2-3 minutes or until the corn and garlic is heated through.
Transfer the corn garlic shallot mixture to a food processor. Add the tarragon, chives and creamer. Pulse until the corn mixture reaches desired consistency. Taste and adjust seasoning as desired.
Top each slice of grilled bread with a heaping tablespoon of corn tarragon garlic spread. Garnish with a teaspoon grilled corn kernels and a few tarragon leaves. Repeat with the remaining bread, divide into 8 portions and enjoy!