White Bean and Corn Cannoli

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
8 servings
Level:
Easy

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
Directions
  • 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.


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    Recipe courtesy of Food Network Kitchen