Chile Corn Purée

• 4 ears shucked corn (2 cups kernels & cobs)
• melted butter for brushing corn
• salt & pepper
• olive oil to coat pan
• 1 Anaheim chile, chopped (with seeds)
• ½ jalapeno pepper, seeded & chopped
• ½ tbsp minced garlic
• ½ tbsp minced shallots
• 2 cups water
• 3 cups heavy cream (added as 2 cups & 1 cup)

Poe-Co Loco Seasoning (makes about ⅔ cup)

• 2 tbsp garlic powder
• 2 tbsp white pepper
• 2 tbsp paprika
• 2 tbsp dried oregano
• 2 tbsp ground coriander
• cayenne pepper to taste
• 2 tbsp ground cumin

Prosciutto & Tuna Skewers

• 24 pieces thinly-sliced prosciutto
• 2 lbs fresh tuna fillets cut into 24 cubes about 1"
• 24 cubes, about 1", queso fresco cheese
• 12 torn basil leaves
• olive oil for coating pan

Special Equipment

• regular or immersion blender
• skewers

Grill Corn & Make Purée

1. Place ears of corn on high heat. Brush with melted butter, season with salt and pepper
2. Char corn on outside, turning frequently, about 5 minutes
3. Remove corn to a cutting board, allow to cool to the touch, and with a sharp knife, slice kernels off the cobs (you should get about 2 cups of kernels) and slice the corn cobs into about 2" pieces
4. In medium sauce pot over medium-high heat, add olive oil to coat bottom of the pot
5. Add corn cobs and kernels, Anaheim chile and jalapeno peppers and cook 5-10 minutes until softened and lightly browned, stirring occasionally so ingredients will not burn.
6. Add garlic and shallots toward the end of cooking time, season with a pinch of salt and pepper and mix thoroughly
7. Add water to cover, about 2 cups, and simmer to reduce, 10 minutes
8. Add 2 cups of cream. Bring to a boil, then simmer to reduce 10 minutes
9. Transfer mixture (cobs too!) to a blender, or purée directly in the pot with an immersion (stick) blender. Blend to a smooth consistency then push through a medium-mesh strainer and discard any large pieces.  Set the purée aside until plating

Mix Poe-Co Loco Seasoning

1. Mix all dried spices together in small bowl. Set aside

Wrap & Sear Tuna

1. Lay prosciutto flat on clean work surface
2. Place tuna toward bottom of prosciutto. Top with piece of cheese and a leaf of basil
3. Wrap around with prosciutto. Skewer 4 pieces of wrapped tuna per skewer (piercing through the prosciutto-wrapped sides to hold wrappings together)
4. Season all sides of skewered tuna liberally with Poe-Co Loco seasoning. Repeat with remaining pieces
5. Heat olive oil to coat bottom of large saute pan over medium-high
6. Sear skewers 30 seconds per side until prosciutto is browned

Plate & Serve

1. Heat remaining 1 cup of heavy cream in a small saucepan on medium-high
2. Add corn puree, stir to heat through, about 1 minute
3. Spread puree on the bottom of plates, remove skewers from tuna pieces. Place tuna atop the purée, garnish with basil and a drizzle of olive oil if desired, and serve warm!