Are you ready for fresh sweet corn season? I can’t wait to get it started with this Roasted Corn, Poblano, and Red Pepper Galette!
I’ve been exercising my constitutional right to corn litmus testing this (supposedly) spring season.
Oh, you’re not familiar with this particular liberty? Let me inform you.
More commonly referred to as the “try-it-before-you-buy-it” method, it involves surreptitiously sneaking a few kernels of raw corn off the cob and assessing their sweetness before you leave the supermarket.
You wouldn’t buy a car without taking it for a test drive, so why are you going to let a multitude of potentially bland tasteless cobs take up residence in your crisper drawer? And RENT-FREE, no less!!
No, no, no. If I’m going to be taking an ear (or eight) home with me, it had better taste like candy.
I’ve made the corn-tasting rounds these past few weeks to satisfy a nagging craving for the sweet stuff, and while most varieties are still pretty flavorless, Sunshine Sweet Corn is ready to RUMBLE.
And obviously by rumble, I mean “be tossed atop a cheesy spicy roasted pepper-ful galette and subsequently devoured as fast as my my little mouth can chew”.
I wouldn’t have it any other way.
I always get excited when corn season comes around, and having an option this sweet so early in the year just about has me dancing in the supermarket aisles.
(You know..post “taste test”.)
Immediately after making this galette, I was overcome was a serious urge to make all things corn ALL THE TIME. So I did what any normal food blogger does when such feelings take hold and devoted an entire Pinterest board to it!
If you’re as corn-enamored as I am, you should check out my Corn, Sweet Corn! board and pin to it yourselves! Sunshine Sweet Corn was generous enough to offer up a $50 VISA gift card to one of the pinners to this group board! So if you’d like an opportunity to win (and to pin) all you have to do is follow me on Pinterest and let me know in the comments section and I will invite you via email. I will be using the email you leave for comments so please make sure that is the same email you use for Pinterest. I will then offer you an invitation to pin to the group board and you can start pinning away! (Note – Pinterest only allows you to invite people to group boards who follow all your boards, so I’m not asking this just because I want more followers – I just won’t be able to invite you to join the board unless you do.)
This giveaway will end on April 14th at 11:59PM and the winner will be announced on April 15th! Make sure you check out Sunshine Sweet Corn’s Pinterest account for some tasty corn pinning inspiration!
Moral of the story – taste before you buy. And make this galette.
With its buttery, flaky crust, sweet and spicy roasted red pepper and poblano slivers, juicy pops of sweet corn, earthy black beans, and spicy gooey pepperjack cheese, it is a pastry worth getting caught in the grocery aisle with half eaten cobs in your basket for. And I can solemnly say that from experience.
- 2½ cups all purpose flour
- ½ tsp salt
- 16 tbsp unsalted butter, chilled and cut into ½-inch cubes
- ½ cup Greek yogurt
- 1 tbsp white wine vinegar
- ⅓ cup ice water
- 1 tbsp olive oil
- 1 red bell pepper, seeded and thinly sliced
- 2 poblano peppers, seeded and thinly sliced
- Salt and black pepper, to taste
- 4 ears corn
- 2 cups cooked black beans
- 8 oz pepperjack cheese, shredded
- 1 egg
- 1 tbsp water
- For the crust, combine the flour and salt in the bowl of a food processor, pulsing to combine. Add the butter and pulse until the texture is like cornmeal, with the biggest butter pieces being the size of pebbles. Add in the greek yogurt, vinegar and water and pulse just until the dough comes together. Pat the dough into a ball, wrap it in plastic and chill it for at least one hour and up to two days.
- While the dough is chilling, prepare the veggies. Heat oven to 400. In a large bowl, toss the olive oil with the pepper slices, and a pinch of salt and black pepper. Spread out on a parchment-lined baking sheet and roast for 20-30 minutes or until starting to brown. Remove from the oven and let cool for about 10 minutes.
- Cut the corn kernels off the ears of corn. In a large bowl, toss the kernels with the black beans, cooked pepper slices, and shredded cheese. Season to taste with salt and black pepper.
- On a floured work surface, roll out the dough into a 16--inch round. Transfer to a parchment-lined pizza pan or baking sheet. Spread filling mixture over the dough, leaving a 2-inch border. Fold the border over the filling, pleating it as necessary, leaving the center open. Whisk together the egg and the water in a small bowl and brush the outside of the crust with this egg/water mixture so that it will brown nicely.
- Bake at 400F until golden brown, 30-40 minutes. Remove from the oven and let stand 5 minutes before serving.