Corn Purée -- Corne Asada Pizza
Author: Pizza Today
Recipe type: Sauce
- ½ pound unsalted butter
- 2 tablespoons vegetable oil
- 1 cup red onion (rough brunoise)
- 2 pounds sweet corn
- 1 cup vegetable stock
- 1 cup heavy whipping cream
- ¼ cup lime juice
- Dash of paprika for color
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- In a medium stockpot over medium heat, add vegetable oil and red onions.
- Stir regularly until the onions are soft. Do not allow them to brown at all.
- Add the butter, allow to melt and add corn. Stir to coat.
- Cook over medium heat until the corn is heated through.
- Add lime juice and vegetable stock. Stir to combine. Bring to a boil.
- Add cream, salt, black pepper and paprika to pot. Bring to near boil.
- Reduce heat to low and simmer for 15 minutes.
- Remove from heat.
- Pureé as smooth as possible with the immersion blender.
- Cool in an ice bath until the pureé has fallen to 60 F.
- Refrigerate as needed.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/corne-asada-pizza
3.5.3229