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Get a taste of the Minnesota State Fair from home. Photo Credit: Katie Cannon

Get a taste of the Minnesota State Fair from home. Photo Credit: Katie Cannon

Heirloom Tomato and Sweet Corn BLT

Recipe submitted by Chef Marshall Paulsen of Birchwood Cafe for the Minnesota Farmers Union Booth at the Minnesota State Fair

The layered flavors in this BLT will knock your socks off. A hit at the Minnesota Farmers Union booth at the Minnesota State Fair, the Heirloom Tomato and Sweet Corn BLT left food critics and state fair goers singing its praises far and wide. The Sweet Corn Chipotle Coulis and Sunny Seed Pesto sauces can be used to jazz up any number of dishes, and both keep well in the fridge. Yields: 8 sandwiches

I N G R E D I E N T S:

BLT:

16 slices bread

2 pounds thick-cut bacon slices, cooked

crisp lettuce leaves

2-3 heirloom tomatoes, sliced

sweet corn chipotle coulis (instructions below)

pesto mayo (instructions below)

 

Sweet corn chipotle coulis:

3 small ears of corn, grilled and cobbed (2 cups of corn)

⅓ cup heavy cream

⅓ cup coconut milk

2 small dehydrated chipotles, rehydrated in water

salt, to taste

pepper, to taste

 

Sunny seed pesto:

1½ cups basil leaves, packed and rough chopped

½ lemon, zest and juice scant

3 tablespoons garlic cloves, rough chopped

⅓ cup sunflower seeds, toasted and cooled

⅔ cup Parmesan, shredded

salt, to taste

pepper, to taste

¾ cup sunflower oil

 

Pesto mayo:

½ cup sunny seed pesto (instructions below)

½ cup mayonnaise

salt, to taste

black pepper, to taste

 

P R E P A R A T I O N:

Sweet corn chipotle coulis:

In a sauce pot mix corn kernels with heavy cream, coconut milk, and chipotles. Heat slowly over low heat; stop cooking when mixture reaches a soft rolling boil. Purée with an immersion wand or food processor until corn mixture is thicker and spoonable. Add salt and pepper, to taste.

Leftover sweet corn chipotle coulis makes a fabulous dip for corn chips or stirred into mayonnaise or soups.

Sunny Seed Pesto:

Roughly chop basil with a knife. Add basil to a food processor or blender and briefly blend with lemon juice, zest, and garlic. Add sunflower seeds, Parmesan, salt, and pepper together until coarsely blended. Stream in oil until pesto is thinned and ingredients are thoroughly combined. Taste and correct seasonings with salt and pepper.

Pesto mayo:

Use a whisk to mix ingredients together.

To assemble:

Toast bread, then spread 1-ounce sweet corn chipotle coulis on each of eight slices. Top each with 2-3 lettuce leaves, 2-3 bacon slices and 2 tomato slices. Spread 1 ounce pesto mayo on each of the remaining slices of bread and place atop the sandwiches.


This recipe was provided by Chef Marshall Paulsen and Owner Tracy Singleton of Birchwood Café in partnership with Hmong American Farmers Association for the book "The Farmer and the Chef: Farm Fresh Minnesota Recipes and Stories" by Minnesota Cooks. Photo Credit: Katie Cannon.


Download the printable recipe here.

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