Sweetcorn Purée
Sweetcorn blended warm with milk, cream and butter, then passed finely.
Sweetcorn blended warm with milk, cream and butter, then passed finely.
Approximately 550 g
Ingredients
Batch
- Sweetcorn kernels700 g
- Milk100 ml
- Cream50 ml
- Butter30 g
- Salt3 g
Method
Simmer corn with milk and cream for 10 to 12 minutes until tender.
Blend while warm with butter and salt until very smooth.
Pass through a fine sieve, pressing firmly to remove skins; adjust with a little hot water if too thick.
Chef’s notes
- The sieve is essential for a refined corn purée. Pair with fish or mushrooms.
- When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.
Keeping
Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.
Allergens and diet
Milk.
Used in
Last refined · October 2026