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Creamy corn puree

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Ingredients for 4 servings:

  • 450 g corn from the can
  • 1 onion(s)
  • 1 tbsp butter
  • 250 ml sweet cream
  • Salt and pepper, freshly ground
  • Allspice d’Espelette

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Place the canned corn in a colander and drain. Peel the onion and dice it into small pieces. Melt the butter in a saucepan and sauté the diced onion over medium heat. Add the drained corn and pour in the cream, making sure the corn is covered. Simmer for 20 minutes over medium heat, then puree with an immersion blender. Season with salt, freshly ground pepper, and Espelette pepper. The corn puree should have a soft, creamy consistency and is a perfect accompaniment to beef fillet and roast beef.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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