Corn puree is a creamy soup that you can top with just about anything and it is so satisfying to the tummy. The sweet corn smooth and silky topped with shrimps, scallops, roasted corn kernels, garnished with chives and stripes of sweet carrots causes your tastebuds sound the alarms, in coming sweet goodness get ready for the explosion!
This corn puree is naturally sweet and savory all at the same time. It is perfect to pair with any of your favorite main dishes. Since white and yellow corn can be used interchangeable the choice of corn is up to you. I prefer white corn.
Did You Know
Corn is a wild grass. It is also a great source of vitamins C, an antioxidant that helps to
protect the body cells from damage and wards off diseases like cancer and heart disease. It's especially rich in eye-healthy carotenoids.
Frequently Asked Questions
Why is my corn puree be grainy?
Sweet corn can have a grainy texture, make sure the puree is blend thoroughly to ensure it is silky smooth. The longer you puree the mixture the finer the mixture becomes.
How long can you store corn puree in the fridge?
Corn puree can be stored in the fridge up to 3-4 days in a airtight container.
Do I have to use fresh corn?
Frozen or can corn can be used to create a corn puree. I always like to say fresh is best. My second choice would be frozen.
Ingredients Corn Puree
4 Ears Sweet Corn
1 cup chicken broth
2 Tbsp butter
1 Tbsp olive oil
11/3 cup heavy cream
1/2 salt (to taste)
1 pinch cayenne pepper
Remove the husk and silk from the ear of corn. Rinse the corn. Place a bowl upside down in a larger bowl. Place the corn on top of the bowl to cut downward so the kernels will fall in the larger bowl.
In a small sauce pan add in butter over medium heat and finely chopped shallots. Cook until they are tender.
Add the corn and chicken broth to the sauce pan.
Optional *Set aside a small amount of corn to roast in the oven for about 20 minutes at 350°F with olive oil and butter to add to the puree just before serving.
As the corn cook add in the olive oil, kosher salt, and black pepper. Continue to cook the corn over low heat for 10 minutes.
Transfer the corn kernels and some of the broth to a food processor. Blend the corn on the puree setting until the corn is silky smooth.
Place a strainer over the sauce pan and press through the puree leaving the unwanted pieces of corn.
Over low heat add in heavy cream and cayenne pepper for a small kick of heat. Ready to serve!
Bon Appetit, ENJOY!