Sunday, July 15, 2012

Sweet Corn Purée

Fresh corn isn't really in season yet, but this recipe makes a great substitute using the frozen variety. I've been making a lot of purées lately and this is probably the one with my favorite texture. This purée comes out very thick and intensely flavored, which was surprising to me when I first made this. The best part is it was insanely cheap to make given how much it made. Frozen corn is dirt cheap and pretty delicious if you handle it the right way.

I really recommend passing this through a sieve after processing or blending the corn. (This makes the texture better.) Reblend what is left behind and repeat the straining. This takes a little effort to do, but the results are superior. Also, just in case this purée gets too thick, have a little milk on hand to dilute it to the right consistency.

Sweet Corn Purée:
3 1/2 cups frozen corn kernels
1 pint heavy cream
3/4 cup half and half
1 medium potato
1 medium onion, chopped
1 tablespoon butter

1. While the corn kernels defrost boil the potato in salted water until fork tender and cook the onion in the butter until slightly brown.
2. Once these are both cooked drain the potato and add all the ingredients to a medium pot.
3. Bring to a boil and then reduce heat to a simmer. Let this cook for 30 minutes and then remove from heat and slightly cool. (The cooler it is, the easier it is to purée.)
4. Purée the corn in a food processor or blender. Pass this through a fine sieve and reprocess anything that is left behind. Once the purée is processed put it back over heat to warm it up and serve it hot.

1 comment:

  1. looks awesome will try it out at my work and give you customer report on recipe structure . what is inside the beef ?

    ReplyDelete

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