Ingredients

The chilli butter:

  • Ancho chillis, stemmed, seeded, deveined
  • 2 tbsp roasted garlic puree (about 1 garlic bulb, roasted and mashed)
  • 1lb European-style butter, unsalted, softened
  • 2 tbsp fresh coriander, chopped
  • ¼ cup green onion, chopped
  • 2 limes, fresh, zested
  • ½ tbsp lime juice, fresh
  • 1 tbsp kosher salt

The corn mix:

  • 1 small red bell pepper, roasted, diced small
  • 1 qt roasted corn kernels cut off the cob or oven-roasted
  • ½ cup green onions, chopped
  • ½ cup red onion, diced small
  • 2 tbsp fresh coriander, chopped
  • ½ tbsp garlic, chopped
  • 1 tbsp olive oil
  • ¾ tsp kosher salt
  • ⅛ tsp black pepper, ground
  • ½ cup heavy cream
  • 4 oz. manchego cheese, shaved
  • 1 tsp. green onion, chopped

Method

The chilli butter:

  1. Bring a small saucepan of water to the boil; add dried chiles and simmer over low heat until softened. Drain water and discard.
  2. Combine the softened ancho chillis and garlic in food processor bowl fitted with a steel blade and puree until smooth. Add the butter, coriander, green onions, lime zest, lime juice and kosher salt and pulse until mixture is completely blended.
  3. Transfer the ancho chilli butter to plastic wrap; form into a log shape and chill.

The corn mix:

  1. Combine roasted red pepper, corn, green onion, red onion, coriander, garlic, olive oil, salt and pepper in large saucepan and toss to blend.
  2. Add the heavy cream and shaved manchego cheese; simmer over low heat until cream is reduced by half.
  3. Add 8 tablespoons ancho chilli butter and stir until blended. Garnish with 1 tsp chopped green onions and serve.

By Matt King, executive chef, Smith & Wollensky; smithandwollensky.co.uk