This Week’s Game Changer: Roasted Tomato and Corn Shortcakes

6 Aug

Go Running, Mama!- Roasted Tomato and Corn Shortcakes with Caramelized Onions, Cilantro, and Cojita Cheese

I was mighty proud of myself when I went to sleep on Sunday night because not only did I have a pretty full week of blogs planned out, but I also have them mostly written and scheduled!  This might not seem like a huge feat to those who run a blogging empire, but from the perspective of a dabbler with a three week old blog it’s a pretty big deal since I’m still it the process of getting everything setup around here at “Go Running, Mama!”

I was super excited about starting the week out knowing that I could start working on the weeks to come- a thought that made the over-planner in me giddy.  But then something happened that changed my plan.  Something wonderful that had to be shared immediately– no waiting allowed. That “thing” was last night’s dinner.

I’ll spare you the usual adorable story or witty anecdote and skip right to the good stuff- this recipe deserves that level of respect.  All you need to know is that I’ve been haunted by the idea that roasted tomato and corn shortcake could be an amazing thing for quite some time.  During yesterday’s trip to the market, there was a great price on beautiful corn and cherry tomatoes so I indulged my hunch.

Go Running, Mama!- Roasted Tomato and Corn Shortcakes with Caramelized Onions, Cilantro, and Cojita Cheese

The Major Players- legit shortcake, diced cojita cheese, roasted corn, caramelized onions, roasted cherry tomatoes, and cilantro

I’m so glad I did.

Ladies and gentlemen, without further delay I present…

Go Running, Mama!- Roasted Tomato and Corn Shortcakes with Caramelized Onions, Cilantro, and Cojita Cheese

Roasted Tomato and Corn Shortcakes

For the shortcakes:

  • 2 c all-purpose flour
  • 4 tsp baking powder
  • 1 tbs sugar
  • 1 tsp coarse sea salt
  • 2 tbs butter, cold and cut into cubes
  • 1 tbs melted butter
  • 2 tbs palm shortening
  • 3/4 c + 1 tbs plain kefir

For the filling:

  • 2 fresh ears of corn, husks intact
  • 1 lbs cherry tomatoes
  • 1 onion, thinly sliced
  • a handful of cilantro
  • 3 oz Cojita cheese
  • olive oil
  • salt
  • pepper

Directions (My method included using two ovens.  You could use one, but your active cook time with take longer.): Preheat one over to 350 degrees F and the other to 400 degrees F.

Coat a saute pan with olive oil and heat pan to medium/medium-high.  Add onions and season with 1/2 tsp salt.  Throughout preparation of crust cook onions, stirring occasionally.  Once onions begin to brown, reduce heat and continue to cook, stirring occasionally, until onions are golden brown. Add water by the tsp if onions begin to dry out.  Season to taste with salt and pepper.  Remove to a bowl and set aside.

Remove only the outermost husks from the corn and detach the silk tassel if still intact.  Roast corn directly on a rack positioned in the middle of the 350 degree oven for 30 minutes.

In a small baking dish, add tomatoes and drizzle with 4 tsp olive oil.  Season with salt and pepper.  Roast in the 400 degree oven for 20-30 minutes, until tomatoes begin to split.

In a food processor, combine all dry ingredients for the shortcakes and pulse to combine.  Add cold butter and shortening and pulse until mixture is crumbly and no large chunks of butter or shortening exist.  Pour mixture into a bowl and stir in kefir.

Once you remove tomatoes from the oven, increase temperature to 450 degrees F.  Drop shortcake dough onto cookie sheet in large rounded spoonfuls.  Bake at 450 for 15 minutes.

Remove corn cobs from oven.  Using an oven mitt, peel back the husks but do not remove as they can be used to hold the ear of corn.  Cut the corn kernels from the cobs into a bowl.

While shortcakes bake, separate cilantro leaves from stems and roughly chop.  Dice cheese into small cubes.

To assemble, split shortcakes in half.  Layer caramelized onions, roasted tomatoes, roasted corn kernels, cheese, and cilantro.

Enjoy!

Serves 4 adults and 2 toddlers.

One Response to “This Week’s Game Changer: Roasted Tomato and Corn Shortcakes”

Trackbacks/Pingbacks

  1. Top 13 in 2013 | Go Running, Mama! - January 2, 2014

    […] Roasted Tomato and Corn Shortcakes (August) […]

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