Sweetcorn Purée

Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

  • About


  • 4 cobs sweetcorn


Remove the husks from the corn and, using a large sharp knife, cut off the kernels as close as possible to the cobs. Juice the kernels in a juicer. Transfer the juice to a double boiler over simmering water and cook for 5–10 minutes or until thick, silky and smooth. Pass through a fine sieve. Set aside and keep warm.

This can be made up to 1 day in advance and stored in an airtight container in the fridge. Reheat before serving.