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Corn puree


6 tablespoons butter

small bunch of thyme, tied in kitchen twine

6 bay leaves

2 cups onions, diced 

1 teaspoon salt

8 corn ears, kernels cut off, cobs are cut into halves 

1 quart milk

  • Heat butter, thyme and bay leaves in a pan. Add onion and salt and cook over medium heat until onions are soft and begin to brown.

  • Add corn kernels and cobs and cook for about 10 more minutes, stirring occasionally.

  • Add milk and cook over a medium heat for about 10 or until milk is very hot.

  • Remove from heat and cover pot with plastic wrap. Let steep for about 30 minutes.

  • Once cooled, discard thyme and bay leaves and then squeeze out most of the juices from each cob.

  • Puree in blender and check salt level. Transfer to a glass container and bring to room temperature before storing in the refrigerator.