Ingredients
- 6 ear fresh corn, shucked
- 1 ear small yellow onion, finely diced, about 1 cup
- 1 clove garlic, minced
- 1/4 cup vegetable oil
- 2 teaspoon kosher or sea salt
- 2 cup heavy cream
- 1/4 pound (1 stick) unsalted butter
Preparation
Baking Directions:
Shuck the corn.
Slice kernels off the cob, into a bowl.
Using the back of your knife, scrape down the cob, releasing pulp-y corn bits that stuck to the cob and the milky juices from the cob, into the bowl with the kernels.
In a medium sauce pan over medium heat, sweat the onion and garlic in oil for about 5 minutes.
Add the corn and season with the salt and stir well to help release the liquid.
Cook about 2 minutes more.
Add the cream and cook about 15 minutes or until most of the cream is reduced and the mixture thickens.
Stir in the butter.
Place about half of the corn and liquid into a food processor or blender and puree.
Return the puree to the pan and stir well.
