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Categories:
corn extra-virgin olive oil tomato chicken stock mixed herbs blue cheese apple cider vinegar kosher salt freshly ground black pepper
Viewed: 0 - Published at: 4 years agoIngredients
- 2 ears fresh corn
- 1/2 cup extra virgin olive oil
- 1 cup diced green tomato
- 1 1/2 cups chicken stock
- 2 tablespoons chopped mixed herbs (chervil, tarragon, chives)
- 3 tablespoons crumbled blue cheese
- 1/2 cup apple cider vinegar
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Method
- Cut corn from cobs, reserving cobs. Heat oil in a saute pan over medium heat. Add corn, and cook 1 minute. Set aside to cool.
- Meanwhile, combine chicken stock and corn cobs in a saucepan. Bring to a boil; reduce heat, and simmer 15 minutes.
- Pour mixture through a fine wire-mesh strainer; cool to room temperature or chill until ready to use.
- Stir green tomato into cooled corn; stir mixture into corn stock. Just before serving, mix in herbs, blue cheese, and cider vinegar. Season with salt and pepper to taste.
