Corn Puree

There is nothing that says summer like corn and corn is darn right and difficult to get that is not GMO, but it never hurts to ask for it and it's always good to let your farmer know you want it!

This is a labor of LOVE 'cause you want to make the stock from the corn stalks. 

Shuck the corn and save the husks.. Trust me on this, this makes the very best corn puree.

My brother, who is a hunter-fisherman and everything meat, has gone vegan and I love him to pieces and respect his decision. This is to demonstrate that a puree that is normally full of heavy cream and butter, can be adapted easily without compromising too much flavor!

4-5 ears of fresh corn 

2 tablespoons olive oil (or butter) 

1/2 teaspoon salt and 2 sprigs of fresh thyme

2 shallots, thinly sliced

1 cup corn stock 

2 tablespoons butter or olive oil 

pinch of cayenne

1/4 cup almond milk or heavy cream 

Shuck the corn off the cob. Heat the oil or butter or oil in a large skillet and the shallots and thyme and sprinkle with salt. Once the shallots are soft, add the corn and spread evenly across the pan, allowing it to cook for about 2 minutes until the corn begins to turn golden and cook. Add the stock and heat up. Pour the stock and corn mixture into a blender and puree adding the milk as needed to desired consistency.