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Categories:Viewed: 42 - Published at: 8 years ago
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons finely chopped yellow onion
- 2 teaspoons minced garlic
- 1 tablespoon finely chopped fresh thyme
- 4 cups corn kernels (from 6 ears)
- 1 cup heavy cream
- Finely ground sea salt, preferably gray salt
- 2 cups rinsed, drained canned white beans or drained home cooked beans
- 16 cannoli shells, store bought
Method
- In a skillet, combine the butter, onion, and garlic over medium-high heat.
- Cook, stirring often to prevent browning, until the onion is translucent, about 4 minutes.
- Add the thyme and cook for 10 seconds to release its fragrance.
- Add the corn and cook, stirring, for 1 minute.
- Add the cream and 1 teaspoon salt and bring the mixture to a boil.
- Reduce the heat to medium and simmer until the corn is tender, 4 to 5 minutes.
- Remove from the heat.
- In a food processor, combine 2/3 of the corn mixture with the white beans and puree until smooth.
- Return the puree to the corn mixture remaining in the skillet, or a bowl, stir to mix and let cool to room temperature.
- Using a pastry bag fitted with a 1/2-inch plain tip, or a plastic zip-top bag with a corner cut off, fill the cannoli shells by piping the filling into both ends of each shell.
- Fill the shells no longer than 15 minutes before you are ready to serve them.
