Sweet, creamy, and a little chunky, corn simmered in heavy cream and blended just enough to have texture without being smooth. Works as a base, a side, or a sauce.
Ingredients
- 600 ml (2½ cups) fresh cut corn (10 ears cleaned and trimmed)
- 300 ml (1¼ cups) heavy cream
- 2 tsp sugar
- ¼ tsp kosher salt
Instructions
- 1Combine corn, heavy cream, sugar, and salt in a saucepan.
- 2Bring to a boil, then reduce to a low simmer.
- 3Cook for 20 minutes, stirring occasionally.
- 4Transfer to a food processor and pulse until chunky, not fully smooth.
- 5Taste and adjust seasoning.
Cook's Note
Pulse, don't blend. A fully smooth corn puree loses the texture that makes it interesting. You want some pieces left, small but present. Stop when it still has some coarse texture to it.
Best Served With
Spooned as a base for grilled carne asada, pork, or chicken. Also works as a side dish on its own.
Why This Recipe Works
Simmering the corn in cream instead of water concentrates the corn flavor while adding richness. Sugar amplifies the natural sweetness of fresh corn. Leaving the puree slightly chunky gives it something to grip other ingredients on the plate.
Make It Yours
- Add a small knob of butter at the end for more richness
- Stir in a pinch of smoked paprika for a subtle smoky note
- Add roasted jalapeño to the simmer for a chile-spiked version
- Use fresh-cut corn off the cob for the best flavor; frozen works in a pinch
Leftover Strategy
Keeps refrigerated for 3 days. Reheat in a pan on low with a splash of cream, stirring.
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Pairing
Works as a component on the plate. No specific pairing beyond what the dish it accompanies calls for.