Crispy Yuca Cups with Smoky Corn Cream, Confit Cherry Tomatoes, and Chives

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a mini muffin pan with a little of the olive oil.

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   2. Cook the yuca in a pot of water with half of the salt for 18 to 20 minutes, until very tender. Drain well, remove any tough inner fiber, and mash with 15 ml (1 tbsp) olive oil and a pinch of black pepper until you have a thick, moldable mash.

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   3. Divide the mashed yuca into 16 portions and press them into the mini muffin pan, covering the bottom and sides to form cups. Bake for 20 to 22 minutes at 220 °C / 425 °F, until the edges are golden and crisp.

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   4. While they bake, heat a skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil, the corn, garlic, smoked paprika, a pinch of salt, and the remaining black pepper. Cook for 5 to 6 minutes until the corn develops toasted spots.

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   5. Reserve 2 tablespoons of the toasted corn for garnish. Place the remaining corn in a blender or food processor with the cream cheese and lime juice. Blend until smooth and thick. Adjust salt if needed.

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   6. In a small saucepan or skillet, combine the cherry tomatoes, the remaining 15 ml (1 tbsp) olive oil, brown sugar, balsamic vinegar, and a pinch of salt. Cook over medium-low heat for 8 to 10 minutes, stirring gently, until the tomatoes soften and become glossy and lightly confit.

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   7. Let the yuca cups rest for 3 minutes after baking, then carefully unmold them. Fill each one with the smoky corn cream, top with half a cherry tomato or one small tomato, and finish with the reserved corn and chopped chives.

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   8. Serve warm or at room temperature so the crisp yuca contrasts with the silky cream and juicy tomatoes.