Corn Salmorejo recipe
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Total: 15 min Diners: 6
Salmorejos, gazpachos, creams and cold soups – call them what you want – are a wonderful alternative for the summer because we prepare them in advance and leave them in the fridge (they improve overnight, that’s it) and we take them out when it’s time to eat. At home, personally, there are always jars of different liquid/semi liquid preparations and we like to serve a few glasses with any meal although there are also days when they are the undisputed protagonists of the first course.
Ingredients
Garlic clove, 1/2 Cooked corn (canned or frozen), 800 g Bread crumbs, 30 g Water, 300 ml Mild olive oil, 100 ml Apple vinegar, 30 ml Salt and black pepper, c/s Radishes, chives, more corn, popcorn… as topping
This corn salmorejo is different, it has a residual sweetness from the marked corn that contrasts wonderfully with the vinegar and also opens a new door to a preparation we might not have thought of. Then, on top, we can finish the salmorejo with the topping we want: radishes, cilantro, popcorn, feta or fresh cheese, kikos … imagination to the power!
Step 1
In a blender, grind the well-drained corn with the water, bread, garlic and vinegar. The secret is to forget about it in the grinder, so that there are no remains of corn skins.
Step 2
When everything is well crushed add the salt, putting it to the point, and little by little while continuing to grind add the olive oil in a thin stream so that it emulsifies well. Once ready, let it cool completely in the refrigerator for at least 8 hours. If you see that it has a lot of coarse residue you can pass it through a potato masher or a Chinese strainer.
Step 3
Serve the corn salmorejo with the desired toppings, in this case a bit of cooked corn, radishes and chopped chives but it admits endless possibilities, including of course the classic combo: ham and egg. This salmorejo also serves as a sauce for meats, chicken or for dipping a lot of things.
Tricks and suggestions
If you want an even more special salmorejo you can add some yellow tomatoes, which are now in season, and also some lightly grilled or grilled corn cobs, which will give it a more personal and characteristic corn flavor. As topping you can finish it with the ode to corn: corn cobs in vinegar, kikos powder and popcorn.
