Crispy Potato Boats with Smoky Corn Cream, Lemony White Beans and Chives

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the potatoes on a baking sheet, rub them with 1 tablespoon (15 ml) olive oil, and season with 1/2 teaspoon salt and a pinch of black pepper.

2. 2

   Bake the potatoes for 35 to 40 minutes at 220°C / 425°F, until tender inside and crisp outside.

3. 3

   Meanwhile, heat 1 tablespoon (15 ml) olive oil in a skillet over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic, 200 g of the corn, 1/2 teaspoon smoked paprika, the cumin, 1/4 teaspoon salt, and a pinch of black pepper. Cook for 5 minutes, stirring, until the corn is fragrant and lightly golden.

4. 4

   Add the heavy cream and butter to the skillet. Cook over low heat for 2 minutes. Transfer the mixture to a blender or use an immersion blender and puree until smooth. Add the water if needed to reach a silky but thick texture. Keep warm.

5. 5

   In a bowl, mix the cooked white beans with the lemon zest, 2 tablespoons (30 ml) lemon juice, the remaining tablespoon of olive oil, 1/4 teaspoon salt, the rest of the smoked paprika, and half of the chives. Toss gently so the beans keep their shape.

6. 6

   Sauté the remaining 50 g corn in a small skillet for 2 to 3 minutes over medium heat until just golden. Set aside for finishing.

7. 7

   When the potatoes are ready, let them rest for 5 minutes. Cut them in half lengthwise and gently press the center of each half with a spoon to form a boat without breaking the skin.

8. 8

   Fill each potato boat with the smoky corn cream. Spoon the dressed white beans on top and finish with the sautéed corn and the remaining chives.

9. 9

   Serve immediately, adjusting with more salt and black pepper if desired.