Elote Style Corn
This recipe comes from our July 21 Farm Dinner, courtesy of Chef Travis Sparks of Deacon's New South. It was an absolute hit and we've been craving it ever since.
1. Blanch beans in salted boiling water for two minutes then transfer to ice bath to stop cooking process and to chill.
2. Create a romesco by combining almonds, hazelnuts, roasted red peppers, and Roma tomato. Pulse together in food processor with lemon juice and extra virgin olive oil.
3. Toss beans with romesco and season to taste with salt and pepper.
Copyright ©2024 Edible Nashville. All rights reserved