Fresh summer corn puree
Sweet, summer corn brings back many memories. Back in the day, I used to slather the whole cob with butter and eat it outside or over the kitchen sink if there were too many hungry mosquitoes in our backyard. I remember how certain cobs were extra juicy and my sister and I were sure to get every last bit of that "corn milk". There were absolutely no kernels left on the cobs when we were finished. Our childhood corn adventures (yes, corn adventures) inspired this recipe: fresh summer corn puree. Parmigiano Reggiano and freshly cracked pepper help put on "the ritz", but the corn puree is a delicacy on its own. A drizzle of olive oil in the hot pan combined with creamy butter will prevent the puree from sticking to the pan while encouraging the corn puree to thicken.
Serves 4
4-5 ears of corn, about 4 cups of kernels
1 tablespoon olive oil, preferably Olinda olive oil
3 tablespoons unsalted butter
Kosher salt, to taste
Freshly cracked black pepper, to taste
Parmigiano Reggiano, freshly grated, to taste
Herbs to garnish, optional
Cut the kernels from the husks. You should have about 4 cups of kernels. Add the kernels to the bowl of a food processor and press while scraping the sides occasionally. In a medium sauté pan over medium heat, heat the olive oil and butter. When the butter is melted, add the corn puree. Add the salt and pepper while stirring, just until the puree thickens, about one minute, depending on the corn that you are using. Add more cheese, herbs, olive oil and freshly cracked black pepper to garnish, if you wish. Serve hot!
