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Corn and Poblano Chili Purée
Jon Davies
Print Recipe
Course
Sauce
Ingredients
6
Ears corn silk removed in husk
4
Poblanos oiled grilled skinned and chopped
6
Cloves
garlic
2
Cups
chicken stock
3
Tablespoons
cilantro
1
Tablespoon
lime juice
Salt and pepper to taste
Instructions
Grill corn or roast at 375° for 35 minutes.
Scrape kernels in sauce pan.
Melt two tablespoons butter. Sweat garlic and add ¼ cup onion.
Add diced roasted chilies. Stir and sweat three minutes.
Add corn.
Add stock. Bring to simmer.
Purée. Adjust season for smoky flavor and heat add one chipotle pepper. Purée again. Add cilantro.
Season with salt and pepper. For extra richness, finish with one tablespoon whole butter whisked in.
Serve with medium rare steak.