Jimmy Nardello Peppers
Charred Corn, Cherry Tomatoes, Corn Purée, Dill, Tarragon
Chef Bryce Sorem of Terroir | New York
Yield: 2 servings
Adapted by StarChefs | January 2025 | Photo: Will Blunt
INGREDIENTS
Corn Purée:
15 cobs corn, kernels removed
2 cups heavy cream
½ pound butter
Vegetable stock
Kosher salt
Charred Corn:
2 tablespoons corn kernels
To Assemble and Serve:
Extra virgin olive oil
4 Jimmy Nardello peppers
2 cloves garlic
5 cherry tomatoes
20 grams chopped dill
20 grams chopped tarragon
Flaky salt
METHOD
For the Corn Purée:
In a large pot over medium-high heat, combine all ingredients and enough vegetable stock to submerge the corn kernels. Cook 1 hour, or until corn is tender. Strain and transfer corn mixture to a Vitamix Commercial blender. Purée until smooth. Taste and adjust seasoning with salt. Return to pot over low heat and keep warm.
For the Charred Corn:
Heat a cast iron pan over medium-high heat. Add corn and leave undistributed until corn begins to brown. Flip corn and repeat the process. Transfer corn to a mixing bowl and let cool.
To Assemble and Serve:
Heat oven to 450°F. In a pan over medium-high flame, heat oil. Add peppers, garlic, and tomatoes. Cook until peppers begin to char, then cover with a lid and roast 3 minutes. Flip peppers and tomatoes. Cover with a lid and roast an additional 3 minutes. Peppers should be tender but not mushy. Strain, letting peppers and tomatoes cool and transferring cooking liquid to a mixing bowl. Add dill, tarragon, and a drizzle of fresh oil to the bowl. Set aside. Spread ½ cup Corn Purée on a serving plate. Top with roasted peppers and tomatoes. Spoon herb mixture over top. Garnish with Charred Corn. Finish with a pinch of flaky salt.
