Fire Roasted Corn from Ruth's Chris Steak House
INGREDIENTS:
• Fresh Corn on the Cob
• Green Bell Peppers
• Red Bell Peppers
• Black Pepper
• Sea Salt
• Salsa Verde
o 2 lbs. Tomatillos
o 4 oz. Jalapeno Pepper
o 0.8 oz. Cilantro Leaves
o 1 cup Yellow Onion
o 2 tsp. Sea Salt
o ¼ cup Honey
• Butter
• Chopped Parsley
• Corn Roasting process
o Remove husk and silk from the corn and rinse under cold running water
o Place corn cobs on sheet pan and place in 450°F oven.
o Cook for 12 minutes, shaking every 4 minutes.
o Cool Corn and Slice off the cob.
o Combine Corn Kernels with Green Peppers, Red Peppers, Black Pepper and Salt.
• Salsa Verde Preparation
o Cut Tomatillos in half and place in 350°F oven for 4-6 minutes or until tender.
o Place Tomatillos in Blender and blend for 1 minute
o Add Jalapeno, Cilantro, Yellow Onion, Sea Salt, and Honey and Blend for 1-½ minutes.
o Place in container and cool
• Cooking Process
o Heat Saute pan over medium- high heat
o Add 3oz. Salsa Verde and 2Tbsp. Butter and heat until butter is melted.
o Add 8oz of Corn and Pepper mixture and mix together.
o Heat until 165°F and Serve.
