Wayne Gisslen

Corn Purée

Preparation info

  • 24

    oz
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  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 saucepan. Simmer until

Per 1 oz (28.35 g): Calories 60; Protein, 1 g; Fat, 5 g (75% cal.); Cholesterol, 15 mg; Carbohydrates, 5 g; Fiber, 0 g; Sodium, 30 mg.