Sweetcorn Purée


  • 6 cobs sweetcorn
  • 20 ml ( fl oz) olive oil
  • 40 g ( oz) unsalted butter
  • 150 ml (5 fl oz) full-cream (whole) milk


Remove the husks from the corn and, using a large sharp knife, cut off the kernels as close as possible to the cobs. Set aside 100 g ( oz/½ cup) kernels for the vegetables.

Place the remaining kernels in a saucepan with the oil and butter. Cook over medium heat for 1 minute or until softened. Add the milk and simmer for 3 minutes. Transfer to an upright blender and blend until smooth. Pass through a fine sieve. Set aside and keep warm.