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Ingredients
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Roasted Corn
Yukon Potato and Madeira Cream
Method
Roasted Corn
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Corn
Husk the corn on the cob and remove all silk.
- 3
Season the Corn
Drizzle the corn with olive oil and sprinkle with salt, black pepper, and paprika. Make sure to coat the corn evenly.
- 4
Roast the Corn
Place the prepared corn on a baking sheet and roast in the preheated oven for 25-30 minutes, turning halfway through, until the corn is tender and slightly charred.
Yukon Potato and Madeira Cream
- 5
Prepare the Potatoes
Peel and chop the Yukon Gold potatoes into small cubes.
- 6
- 7
- 8
Add Cream and Madeira
Pour in the heavy cream and Madeira wine, and season with salt and black pepper. Bring to a gentle simmer, stirring occasionally.
- 9
Blend the Potatoes
Once the potatoes are cooked, drain them and add to the cream sauce. Blend using an immersion blender or transfer to a blender until smooth and creamy.
- 10
Serve
Plate the roasted corn alongside the Yukon potato and Madeira cream for a delicious side dish.