The fresh sweetcorn season always seems to come and go too quickly so it’s good to make the most of them. Making the puree requires extra time and effort, but it shows off its natural sweetness and creamy texture. Girolles are another seasonal speciality and go brilliantly with the sweetcorn, whilst the smokiness in the tomatoes adds an underlying depth and make this a celebration of summer flavours. If you can’t find girolles, use chestnut or field mushrooms, cut into small pieces.
4 tbsp Pepe Extra Virgin Olive Oil
1 small onion, peeled and finely chopped
¼ tsp fine salt
1 clove garlic
200g girolles, rinsed quickly in water and then allowed to dry.
Sea salt, to taste
1 tbsp toasted and crushed coriander seeds
6 sprigs fresh coriander
Peel the outer husk from the sweetcorn and set aside. Holding the cob by the stalk and over a tray (it helps to catch everything), use a sharp knife, or a bread knife, to cut off all the kernels, cutting as close as possible to the cob. Break the cobs into smaller pieces and place in a pan, along with the husk, cover with water and bring to the boil. Simmer for 25 to 30 minutes.
Once the stock is on, place a medium pan on a medium heat and add 2 tbsp olive oil. Once the oil is hot, add the onion and salt and cook for around 10 minutes till it is beginning to soften. Now add the garlic and cook for another 5 minutes, perhaps turning the heat down a little and adding a little more oil, if dry looking. When starting to look golden, add the sweetcorn, turn the heat up a little and cook for 10 minutes, stirring now and again and reducing the heat if necessary.
Strain the stock into a jug – be careful as its hot. Add enough stock to cover the sweetcorn by a couple of centimetres and turn the heat up to a strong simmer. Boil for 15 minutes, adding more stock if necessary. Allow to cool a little in preparation for pureeing in a blender or food processor. There needs to be some liquid in the pan but not too much, as the puree will be too wet. You can always add more liquid if necessary. Blitz till smooth and then season with sea salt to taste. Pour back into the pan in order to reheat and keep the stock in case you need to thin the puree.
Heat a wide based pot or frying pan on a high and add 2 tbsp olive oil. When hot, add the girolles and cook, shaking now and again for 3 – 4 minutes. Add the butter, which will melt quickly and then foam. Keep moving the girolles around, helping them to caramelise in the butter. The butter will stop foaming and begin to darken, which is fine, but at this point add the Smokey Tomatoes and the coriander seeds and take the pan off the heat.
Spread the warm sweetcorn puree on a plate and then spoon the girolles and tomatoes on top along with plenty of the burnt butter and coriander seed and then scatter some of the fresh coriander on top.