Chipotle Chicken and Corn Tostadas June 22, 2016 by Jill Foucre Leave a Comment Chipotle Chicken and Corn Tostadas 2016-06-22 21:57:26 Print Ingredients 1 chipotle in adobo sauce, minced, plus 2-1/2 Tbs. sauce (from one can of chipotles in adobo sauce) 1 T. vegetable oil 2 t. finely grated lime zest 1/2 t. dried oregano Kosher salt 1 lb. boneless, skinless chicken thighs 3 ears corn, husked 1/2 cup sour cream 2 t. fresh lime juice 8 tostada shells 1/2 cup coarsely chopped cilantro Lime wedges, for serving (optional) cherry tomatoes, quartered (optional) scallions, chopped (optional) Instructions Prepare a grill to medium-high heat (400°F to 475°F). In a medium bowl, combine the minced chipotle and 2 Tbs. of the adobo sauce with the oil, lime zest, oregano, and 1/2 teaspoon salt. Add the chicken thighs and toss to coat. Brush the corn lightly with oil and season generously with salt. Grill the chicken and corn, turning the chicken once and the corn a few times, until the chicken is cooked through, about 7 minutes, and the corn is charred in spots, about 12 minutes. Transfer to a cutting board, let rest for a few minutes, and then cut the chicken into bite-size pieces and cut the corn off the cob. Mix the sour cream with the lime juice, the remaining 1/2 Tablespoon Adobo sauce, and 1/4 teaspoon salt. Spread evenly onto the tostada shells. Top with the corn, chicken, and cilantro. If using, scatter tomatoes and scallions on top and serve with the lime wedges on the side. Adapted from Fine Cooking Adapted from Fine Cooking Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Cream of Summer Corn Soup with Tarragon September 10, 2015 by Jill Foucre Leave a Comment Cream of Summer Corn Soup with Tarragon 2015-09-10 13:43:03 Print Ingredients 6-8 ears of corn, shucked 4 sprigs tarragon plus chopped leaves for serving 1 cup heavy cream Kosher salt freshly ground pepper 1/2 cup freshly grated Parmesan Instructions Cut corn kernels from cobs and set aside. Using the back of a knife and working over a large dish, scrape each cob to extract as much milk as possible. Bring corn milk, cobs, tarragon sprigs, cream, and 4 cups water to a boil in a large saucepan. Remove from heat and let sit 10 minutes. Strain cream mixture into another large saucepan; discard solids. Bring to a boil, reduce heat, and lightly simmer to blend flavors, 15 minutes. Add reserved corn kernels and simmer until soft, 5-10 minutes; season with salt and pepper. Transfer 1/2 of corn mixture to a blender; add Parmesan and purée until smooth. Stir purée back into corn mixture and season to taste. Serve sprinkled with chopped tarragon. Adapted from Bon Appetit Adapted from Bon Appetit Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/