Corn Purée

• 1 qt. (700 g) corn kernels (reserve corn cobs)
• ½ cup (

Cut corn cobs in quarters and cover with water in a large sauce pan. Simmer 45 minutes over medium heat and strain, reserving the corn stock. Discard cobs.

In a medium sauce pan over medium heat, sweat onions and corn kernels until tender, about 5 minutes. Add 1 pint (