Sweet Corn Puree With White Wine

Easy to prepare, sweet corn puree, which to me has a similar texture of hollandaise sauce, can be used as a sauce, gravy or condiment. It can be infused with different aromatics to enhance or compliment the dish you are serving it with. I served this as a sauce with pan fried salmon, grill summer squash and red capsicums, steamed green beans, smashed herb roasted potatoes and avocado.

Course Condiment, Gravy, sauce

Cuisine British fusion, french fusion, World fusion

Keyword corn, puree, sauces

yellow yellow

Prep Time 5

Cook Time 15

Passing through fine mesh sieve 5

Total Time 25

Servings Servings

Calories 100kcal

Author Dr. Wendy Dearborne

Equipment

Fine mesh sieve or chinois
Immersion blend or blender
Sauce pan

Ingredients

4 medium ears of corn cut off the cob or 2 cups frozen and thawed corn
2 cloves garlic chopped
1 sprig thyme
2 tbsp unsalted butter
1 tbsp white wine
1 cup stock vegetable or chicken
1/2 tsp mushroom seasoning
1 tbsp parsley chopped
1/2 tsp salt
1/2 tsp white pepper or finely ground black pepper

Instructions

What you are aiming for is a silky smooth, creamy, velvet sauce.
With a sharp knife shave the corn kernels from the cob and place into a bowl. Holding the shaved cob over the bowl with the kernels, use the back (not the sharp side) edge of a knife to run it up the shaved cob to extract the "milk'. Discard the cob and set the bowl aside.
In a sauce pan, over medium heat add the butter. As the butter starts to melt add the garlic and thyme. Be sure to bruise thyme, by rubbing it, before adding it to the pot. This will help to release the essence.
Control the heat. Without browning the butter or garlic sauté for 1 minute or until fragrant.
Add corn with all the accumulated liquid. Stir well and sauté for 2-3 minutes to infuse the kernels with the aromatic infused butter.
Add white wine and cook for 30 seconds to evaporate alcohol. Add salt and pepper and stir well.
Pour in stock and mushroom seasoning and bring to a boil. Cover and simmer for 5-10 minutes.
Remove corn from heat and prepare to blend.
Before blending REMOVE any herbs and spices used. Pour into a blender or IF using an immersion blender process until a smooth looking puree has formed.
Pour the corn puree into the fine mesh sieve and press with a spoon or spatula forcing the puree through. Discard the corn skins left behind.
Check for seasoning. If puree needs to be thickened, put it back into the sauce pan. Over medium highish heat, stir the puree constantly until it reaches the desired thickness. I want it to coat the back of a spoon.
Garnish with parsley.

Video

Notes

Substitutes

Vegan: To make this vegan use vegetable stock and vegan butter.

Alcohol: White wine can be substituted with sherry, marsala wine, cognac, rum, vodka, brandy, tequila; or non-alcoholic sparkling apple juice or alcohol free wine and champagne. It can also be left out.

Aromatics: So the sauce isn't overwhelmed only use small amounts of fresh herbs and dried spices as an infusion. Always remove aromatics before blending corn into a puree.

Example:

Jamaican infusion: 1 whole scotch bonnet pepper, spring onion, thyme and a crush pimento berries.
Asian infusion: lemongrass, kaffir lime leaves and galangal root.
Indian infusion: 1 cardamom, garlic, coriander seeds and pinch of saffron.

The only thing that can limit you is your imagination. Oh...and be mindful to the herbs and spices used, even though they will not be blended they can change the yellow/gold color of the sweet corn puree.

Butter

To create a velvet sheen, remove pureed corn from heat and whisking 1 tbsp of cold butter.

Nutrition