Now, I know vanilla corn seems a bit abnormal, but trust me, it’s savory and delicious! Inspired by Jeremy Fox’s recipe, I added sautéed green beans and broccoli to make the dish more greenie. The fig jam with charred bell peppers also have a nice savory touch to it. Perfect for summer and early fall. 

Step 1

Sauté onion and garlic until translucent. Apply corn, vegetable stock, and coconut cream (make sure not to put too much coconut cream. Just enough to make the corn creamy). Cook until simmer.

Step 2

Using any kind of blender, blend half of the corn with vanilla until it’s nice and thick. Mix with the rest of the corn and taste. Vanilla extract is very strong. If you don’t taste the vanilla, add a little bit at a time. Reheat the corn into low heat until ready to serve.

Step 3

Coat the bell peppers with olive oil. Chard the bell peppers onto a grill. If a grill isn’t available, roast them whole into a oven in high temperature for about 10-15 mins. Once cool down, take out the seeds and stem end.

Step 4

Sauté the figs until they’re mushy enough to blend. Add the bell peppers, salt, lemon juice, pectin, and balsamic vinegar. Blend until smooth (hand blender will work better since the jam is thick).

Step 5

Steaming or boiling, and shocking the green beans and broccoli are optional, especially if your time is limited. It just maintains the green color on the vegetables. Sauté in high heat for about a few minutes. Add salt and pepper to taste.

There you have it. I really enjoyed this meal. The combination of the creamed corn and fig jam was phenomenal. And the vegetables definitely help with the crunchiness of the plate. Check out my beet recipe. More content coming soon! 🙂

God bless,

Kejaré Cuisine