Description
A vibrant and creamy fresh corn puree recipe paired with sautéed vegetables, pine nuts, and parmesan for a delightful, healthy meal. This dish highlights sweet corn kernels simmered with onions and enriched with goat cheese, blended to a luscious texture, and topped with a medley of lightly sautéed zucchini, red pepper, tomato, and basil for freshness and color.
Ingredients
Corn Puree
- 2 ears corn (approximately 1 2/3 cups kernels)
- 1/4 cup onion, diced small
- 2 tbsp unsalted butter
- 1/4 cup vegetable stock (or chicken stock)
- 1 tbsp goat cheese
Vegetable Topping
- 2 tbsp olive oil
- 1/2 red onion, thinly sliced
- 1 small red pepper (or orange/yellow), cut into thin long slices
- 1 medium zucchini (courgette), cut into thin long slices
- 1 medium tomato, cut into medium-thick slices
- 4 basil leaves, thinly sliced
- 1 tbsp pine nuts
- Parmesan cheese, a little for serving
Instructions
- Prepare the corn kernels: Peel the corn ears and remove the silk and stems. Holding each ear upright in a shallow bowl, carefully cut the kernels from the cob using a sharp knife, rotating to get all kernels. Scrape the cob to remove any remaining bits of corn.
- Cook the puree base: In a medium saucepan over medium heat, warm the butter and add the diced onion. Cook until softened, stirring regularly. Add the corn kernels and cook for one minute. Pour in the vegetable stock and bring to a boil, then reduce to a simmer for 10-12 minutes until slightly tender.
- Blend the corn puree: Stir goat cheese into the cooked corn mixture and let it cool slightly. Blend in a food processor for a textured puree or a blender for a smooth consistency. Season with salt and pepper to taste.
- Sauté the vegetables: While the corn cooks, heat olive oil in a medium-large skillet over medium heat. Add the sliced red onion and cook until softened and lightly browned, about 5-8 minutes without burning.
- Add peppers and zucchini: Incorporate the pepper and zucchini slices, cooking for an additional 3-5 minutes, stirring regularly to soften and brown slightly.
- Add tomato and basil: Gently mix in the sliced tomato and basil leaves, warming them through for 1-2 minutes without letting them fall apart. Remove the pan from heat.
- Assemble and serve: Divide the fresh corn puree between two bowls. Top each serving with the sautéed vegetables, sprinkle pine nuts over the top, and finish with freshly grated parmesan. Serve immediately.
Notes
- Use fresh corn for the best natural sweetness and flavor.
- For a vegan version, substitute goat cheese with a plant-based cheese or omit entirely.
- The vegetable topping is optional but adds wonderful texture and color.
- Adjust cooking times slightly to achieve your preferred texture for the corn and vegetables.
- Serve warm for best flavor and texture.
