Corn Purée

Preparation info

  • Yield:

    24 oz

    • Difficulty


Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About


U.S. Metric Ingredients
6 ears



  1. Cut the kernels from the ears of sweet corn. Scrape the cobs with the back of a knife to remove remaining pulp. Combine the pulp and the kernels. (From 6 ears you should have a yield of 1 lb, or 480 g.)
  2. Cut each cob into a few small pieces so that they fit into a saucepan.
  3. Combine the cobs, the corn, milk, salt, and pepper in a sau