This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.1. Remove the fresh cranberry beans from their pods and cook them in lightly salted water for about 30 minutes, or until cooked through but still intact. While the beans are cooking, blend the oil with a couple handfuls of your herbs and transfer to a bowl or bottle.
2. Drain the beans, let them cool, and sit aside. Add the champagne vinegar and 1 tbsp. of the herbed oil to the beans.4. Shuck all of the corn and cut the kernels off the cobs. A good trick is to invert a small bowl into a larger bowl and cut the corn off the cob on the inverted bowl. The kernels will drop into the larger bowl. Reserve two ears worth of kernels for the topping.6. Leave the cherry tomatoes whole or slice them in half. Toss in some of the herbed oil and a pinch of salt.
7. Sauté the onions and garlic in grapeseed oil in a pan large enough to hold the corn. Add the cumin once the onions and garlic have started to soften; this releases the flavor. Add the kernels from eight ears of corn along with the evaporated coconut milk and bring to a simmer to slightly cook the corn. Add the mixture to a blender and blend until smooth. Sit aside and let cool or put in the fridge if you like it chilled.
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