Corn Purée -- Corne Asada Pizza
Author: 
Recipe type: Sauce
 
Ingredients
  • 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
Instructions
  1. In a medium stockpot over medium heat, add vegetable oil and red onions.
  2. Stir regularly until the onions are soft. Do not allow them to brown at all.
  3. Add the butter, allow to melt and add corn. Stir to coat.
  4. Cook over medium heat until the corn is heated through.
  5. Add lime juice and vegetable stock. Stir to combine. Bring to a boil.
  6. Add cream, salt, black pepper and paprika to pot. Bring to near boil.
  7. Reduce heat to low and simmer for 15 minutes.
  8. Remove from heat.
  9. Pureé as smooth as possible with the immersion blender.
  10. Cool in an ice bath until the pureé has fallen to 60 F.
  11. Refrigerate as needed.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/corne-asada-pizza