Sweetcorn Purée

Preparation info
    • Difficulty


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By Sat Bains

Published 2012

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For the Sweetcorn Purée

  • 125 g salted butter
  • 200 ml milk
  • 4


Bring the milk and butter up to the boil. Add the kernels and season with a little salt. Place in a blender and purée till smooth. Pass through a fine sieve. Leave at room temperature until needed.