Joshua Roland, chef, F15teen
September/October 2008
- 4 cups canned corn
- 2 ounces shallots, chopped
- 1 tablespoon butter
- 2 teaspoons salt
- 1 teaspoon jalapeño, minced with no seeds
- Smoked paprika
Blend two cups of raw corn in a blender till smooth. Sweat shallots in butter; add remaining corn kernels, corn juice and salt. Heat mixture till thickened and corn is cooked but tender. Add jalapeño. Garnish with a sprinkle or two of smoked paprika.
