White Bean and Corn Cannoli
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1702
- Total Fat
- 100
- Saturated Fat
- 22
- Carbohydrates
- 175
- Dietary Fiber
- 12
- Sugar
- 4
- Protein
- 26
- Cholesterol
- 52
- Sodium
- 1659
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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.