Charred Corn and Poblano Purée

Notes

This is the corn-poblano purée developed for the WFC silver-platter entry, Fire-Kissed Ribeye with Charred Corn Purée. It was designed to provide a sweet, smoky and creamy counterpoint to the savory ancho beef jus reduction, glazed mushrooms, pickled red onions and smoked Gouda-poblano potato croquette.

Although called a purée, it functions as a vegetable-based sauce. Its final texture should be smooth, glossy and thick enough to hold a deliberate spoon stroke without becoming stiff or pasty.

Deep charring is important. The corn should have scattered nearly black kernels while retaining its natural sweetness. The poblano should be fully blistered, but most loose black skin should be removed so the finished purée does not become bitter or gray.

Straining is strongly recommended for competition or restaurant-style plating because corn hulls remain perceptible even after thorough blending.

Substitutions

Four cups of thawed frozen corn kernels may replace fresh corn. Pat the kernels dry and char them in a very hot cast-iron skillet in batches so they brown rather than steam.

Unsalted vegetable stock may replace chicken stock to make the purée vegetarian. Verify the stock and ancho powder are gluten-free if preparing for a strict gluten-free diet.

Half-and-half may replace the heavy cream, but the purée will be slightly lighter and less stable. Do not substitute skim milk.

Anaheim or Hatch green chiles may replace the poblanos for a milder or more distinctly New Mexican flavor.

Fresh lemon juice may replace lime juice, although lime is the better match for ancho and poblano.

Variations

Smoked Corn and Poblano Purée:
Cook the corn and poblanos over hardwood or charcoal, or add a small pinch of smoked salt at the end.

Spicy Corn-Poblano Purée:
Add 1/2 seeded jalapeño with the poblano or increase the ancho chile powder to 1/2 teaspoon.

Brown Butter Corn Purée:
Brown the finishing tablespoon of butter until nutty and amber before stirring it into the strained purée.

Dairy-Free Corn-Poblano Purée:
Replace the cream with unsweetened full-fat oat cream and use olive oil instead of butter. The flavor and texture will differ from the original competition version.

Storage

Cool the purée promptly and refrigerate it in a shallow airtight container within two hours. Store for up to three days.

The purée may be frozen for up to two months, but the dairy can separate slightly. For the best make-ahead result, prepare and blend it without the final tablespoon of butter and lime juice, then add those after reheating.

Reheating

Reheat the purée gently in a saucepan over low heat, stirring frequently. Add chicken stock or cream 1 tablespoon at a time if it has thickened during refrigeration.

Do not boil. Once hot, remove it from the heat and stir in a small piece of cold butter to restore its gloss. Adjust the lime juice only after reheating.

Troubleshooting

The purée is grainy or fibrous:
Blend it longer while hot, then pass it through a fine-mesh strainer. Corn hulls will remain noticeable if the purée is not strained.

The purée is too thick:
Blend or whisk in warm chicken stock or cream 1 tablespoon at a time until it forms a soft spoon stroke.

The purée is too thin:
Simmer it gently over medium-low heat, stirring frequently, until the excess moisture evaporates.

The purée tastes bitter:
Too much blackened poblano skin was left in the mixture or the garlic and spices scorched. Peel away loose black skin and cook the garlic only briefly.

The flavor is flat:
Add salt first, then a few drops of lime juice. The acid should brighten the corn without making the sauce taste sharply sour.

The color is dull or gray:
The poblanos may have overwhelmed the corn or excessive charred skin entered the purée. Use bright yellow sweet corn and remove most blackened pepper skin.

The sauce separated:
It was boiled too aggressively after adding the cream or finishing butter. Remove it from the heat and blend in a tablespoon of warm cream.