Creamed Corn & Cauliflower With Hatch Chilis Over Roasted Potatoes

A couple summers ago a friend invited us to pick as much Silver Queen corn as we wished from his farm. We picked a lot of corn, and it has been taking up a lot of space in our freezers.

corn


Unfortunately, when we picked it, the corn was a little over mature, making it rather tough regardless of how long it is cooked. I sure don’t want to let it go to waste after all the work of parboiling, cutting the kernels off the cobs, packaging and freezing. I’ve found the best way to use it is to cream it with a blender and then strain out the tough outer seed hulls (pericarp).

It’s always at the back of my mind to find ways to use up that corn. Today I made a “creamed” corn and cauliflower with carrots and roasted and frozen Hatch Chilis. I blended the cooked corn and the steamed cauliflower.

smashed potatoes

smashed potatoes


Meanwhile I had sautéed chopped onion, shredded carrot and roasted Hatch chilis.

smashed potatoes

smashed potatoes

smashed potatoes


I then forced the blended corn and cauliflower through a strainer and mixed it in with the sautéed onions, carrots and peppers.

smashed potatoes


I seasoned the sauce with salt and a blend of nutritional yeast, herbs and spices.

smashed potatoes


I would have loved to have added cheese to this sauce but I resisted the temptation. We enjoyed it over smashed roasted baby potatoes.

smashed potatoes

smashed potatoes


 


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s