Corn Cream

Preparation info

  • Difficulty


  • Makes about

    2 cups

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This is another good example of how vegetable purees can be turned into worthy sauces, though this time, I go for the cream. You can use the same approach with sweet peas, roasted butternut squash, or carrots. I serve this with delicate fish or chicken dishes; one of my favorite pairings for this sauce is bacon-wrapped scallops. The complete recipe follows.


  • 2 tablespoons butter or olive oil
  • 1 cup chopped onions
  • ½ teaspoon medium-hot pure chile powder, such as Chimayo or chipotle
  • 2 cups homemade chicken or vegetable stock or your favorite canned broth
  • cups sweet corn kernels, fresh or frozen and thawed
  • cup heavy cream
  • 1 teaspoon dry sherry (optional)
  • Salt


Warm the Butter or olive oil in a deep saucepan over medium heat. Add the onions and chile powder and sauté until the onions are soft but not brown. Add the stock and the corn, cover, and simmer until the vegetables are very soft, about 10 minutes. Add the cream and sherry, if desired, and bring to a simmer. Pour the mixture into a blender or food processor (you can let it cool slightly first, for safety) and puree until very smooth. Strain through a fine mesh strainer, pressing down on the solids. Discard the solids, and return the sauce to the pan and keep warm. (Depending on the corn, the sauce can appear a little “grainy” even after straining. If you want a velvety smooth sauce, you can puree and strain again.) Taste and season with salt and additional chile powder, if you think it needs it. The sauce can be made a day or two ahead and stored covered in the refrigerator.