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roasted corn with creamy roasted tomato crema'

I love street food. It's one of the things I miss about living in Nigeria. There is an abundance of amazing street food in Nigeria -  We have got this sweet fried pastry called puff-puff : I call it soft yummy goodness, then there is shawamas, also grilled meats called suya. Oh and roasted plantains with peanut --- my mouth is watering just writing this up. There is no street food that I don't love. It is one of the things I look forward to when I travel back to Nigeria. One of my favorite street food is roasted corn served with roasted purple pear.  It is all kinds of amazing. The purple pear does not exist in these parts, but in my many tries - I have found a few pairings that is just as good, avocado aioli, chimichurri, herb butter and this roasted creamy tomato sauce.

What you need

How to

The Corn

About 3 cups of water in a deep pot on medium heat. Add a 1/2 teaspoon of salt and sugar to the pot. Break the corn in two and place in pot. Bring it to a boil. Take out of water and place on  baking tray.

Spray lightly with cooking spray and place in under the broiler for about 20 minutes. Turn it often, so that one side is not more toasted than another.

Serve on a place and smear with roasted creamy tomato crema. Garlic with feta cheese or queso fresco.

The Crema

What you need:

  • 1 cup grape tomatoes
  • 1 tablespoon olive oil
  • 1/4 teaspoon Oregano
  • Salt
  • 1/3 cup sirachi sauce
  • 1/3 cup heavy cream
  • 2 cloves garlic
  • 1 dried chipotle pepper
  • 1/4 teaspoon brown sugar

How To:

In a bowl, combine tomatoes, oregano, olive oil and a pinch of salt, toss together. Then transfer to a baking tray and bake for 15 minutes at 350 degrees

Once the tomatoes are roasted, take out and let it cool for a few minutes. Put roasted tomatoes in a food process or blender (save the juice in the baking tray). Add garlic and puree. Then add sirachi sauce, cream and chipotle pepper and puree till you have a smooth consistency.

In a sauce pan, combine juice from roasted tomatoes with the puree, add brown sugar and pinch of salt (if needed). Bring to a light boil on medium heat. Take off heat and serve.

Makes 1 cup / 25 minutes