Peach Feature
Been seeing a lot of corn purées lately, so thought I’d try making one w/out dairy (usually lots of butter and heavy cream in a puree). Also had some good local peaches from NC, so I made a peach salsa and fried some peach slices with okra and jalapeño to go with blackened shrimp. Really complex flavor profile, peaches are surprisingly well balanced with the rest of the ingredients.
Instructions
- Broil or grill an onion, a jalapeño, and a few cloves of garlic. Cut corn off the cob into a pan with a lot of oil and sweat a touch before adding in the broiled veg, then add some oat milk (or just water) and simmer until everything is well softened. Blend and strain.
- Peach salsa has peaches, spring onion, cilantro, lemon juice. Can be made ahead and left to marinate.
- Okra and jalapeño sliced on a bias, peaches sliced into long strips, all fried until firm and starting to brown. Okra and jalapeño should be crispy, peaches will still be soft. Peaches take much longer, but still only a minute or two. ~300-350°f
