Golden and crisp, corn is one of summer’s most glorious gifts. Corn puree gives this dish its velvety texture without adding loads of cream.
Ingredients
- 1 Tbsp unsalted butter
- ½ cup minced sweet onion
- 4 cups fresh corn kernels
- ½ cup water
- 3 Tbsp heavy cream
- ½ tsp kosher salt
- ¼ tsp black pepper
- ⅛ tsp nutmeg
- Chopped fresh parsley (optional)
How to Make It
- Melt butter in a large skillet over medium-high; add onion, and cook until softened, about 5 minutes. Stir in corn and water. Cover and cook 10 minutes.
- Transfer half of corn mixture to a blender. Remove center of blender lid; secure lid, and place a clean towel over opening. Process until smooth. Add puree to skillet; stir in heavy cream, kosher salt, pepper, and nutmeg. Cook over medium until thickened and heated through. Garnish with chopped fresh parsley, if desired.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 132 kcal Calories from Fat: 54 kcal |
|
% Daily Value*
|
| Total Fat 6 g 17% |
Saturated Fat 3 g 15% |
Unsaturated Fat 2 g |
Trans Fat 0.0 g |
Sodium 177 mg 3% |
carbohydrates 20 g 15% |
Dietary Fiber 2 g 5% |
Sugars 7 g 8% |
Protein 4 g 8% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |