Creamy Summer Corn

To accompany the surf and turf, I made the Creamy Summer Corn of Chef Matt's Menu. Bell peppers, corn, green onions, red onions, garlic, heavy cream and Manchego cheese blend nicely as a colorful side dish. What made this really stand out was the ancho chili butter that was stirred in before serving. The recipe for the butter yields quite a bit, which makes for great uses in other dishes! 

Creamy Summer Corn
recipe from Plugra

Ancho Chili Butter
1½ oz. ancho chiles, stemmed, seeded, deveined
2 tablespoons roasted garlic puree (about 1 garlic bulb, roasted and mashed)
1 lb. Plugrá® European-Style Butter, unsalted, softened
2 tablespoons cilantro, chopped
¼ cup green onion, chopped
2 each limes, fresh, zested
½ tablespoon lime juice, fresh
1 tablespoon kosher salt

Creamy Corn Mix
1 small red bell pepper, roasted, small dice
1 quart roasted corn kernels cut off the cob 
½ cup green onions, chopped
½ cup red onion, small dice
2 tablespoons cilantro, chopped
½ tablespoon garlic, chopped
1 tablespoon olive oil
¾ teaspoon kosher salt
⅛ teaspoon black pepper, ground

½ cup heavy cream
4 oz. Manchego cheese, shaved
1 teaspoon green onion, chopped
Ancho Chili Butter
Bring a small saucepan of water to a boil; add dried chiles and simmer over low heat until softened. Drain water and discard.

Combine softened ancho chiles and garlic in food processor bowl fitted with a steel blade and puree until smooth.
Add Plugrá Butter, cilantro, green onions, lime zest, lime juice and kosher salt and pulse until mixture is completely blended.
Transfer ancho chili butter to plastic wrap; form into a log shape and chill.
Creamy Corn 
Combine roasted red pepper, corn, green onion, red onion, cilantro, garlic, olive oil, salt and pepper in large saucepan and toss to blend.

Add heavy cream and shaved Manchego cheese: simmer over low heat until cream is reduced by half.
Add 8 tablespoons ancho chili butter and stir until blended. Garnish with 1 teaspoon chopped green onions and serve.

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