Sweet corn and tender prawns come together in this elegant yet approachable dish.

Pairing simple, quality ingredients with classic techniques creates a velvety purée infused with thyme and cream, then tops it with paprika-kissed prawns. This dish is proof that with care and balance, a few ingredients can deliver unforgettable flavor.

Taking classes from a chef is an honor. It was surreal when the chef acquired her experience and partially trained with a Michelin chef after graduating from culinary school, and I am still pinching myself at the opportunity that was given to me.

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Being taught personally and cooking with a chef, I must admit it is nerve-wracking.

Fortunately for me, my friend and Eliane, Chef-owner of La Serviette Blanche and Born To Taste, it is a pure delight to cook and work with. Not only does she make you completely at ease, but she also shares her recipes openly and with lots of love.

Cooking is her passion. The passion that transcends to you, or in this case, me.

Here tonight is Chef Eliane’s recipe that I slightly changed. She served it with scallops, I used Prawns. The result was the same: utterly delicious.

I have added the picture of the meal she prepared with scallops in the picture gallery. Either way, this dish is fabulous and so easy to make.

A sweet corn puree that will make you want to lick the plate with prawns cooked to perfection and with a hint of heat from the paprika. A small amount of

Basil oil all around the dish will enhance the flavor.

In this Article

Shrimps or Prawns?

Love them both; however, the shrimps are a lot more cost-effective.

Even though shrimps and prawns belong to the Decapod crustacean family, meaning that they both have ten legs and possess external skeletons, they have different anatomy, size, and live in various types of water.

Shrimps are marine, meaning they live in saltwater, while the prawns live strictly in freshwater.

Scallops seared in butter for a couple of minutes per side is a superb substitution.

How crazy this may sound to you, but corn puree is wonderful as baby food, too, to introduce your child to corn. However, omit the paprika.

Ingredients needed to make this recipe

This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Corn kernels: I used canned corn. I strained it and saved the liquid we used in the cooking process. The starch in it helped create the cream.

Onions: Cook slowly to let them sweat out all their natural juices and flavor. They add a rich layer to your dish.

Garlic cloves: everything tastes amazing with garlic and adds great flavor here.

Olive oil: used to cook your corn puree.

Fresh thyme: the herb of choice, light in texture, rich in flavor.

Heavy cream: made the corn puree rich in texture

Unsalted butter: to sauté your prawns

Salt, black pepper, and paprika: the seasoning needed for your prawns.

Prawns: my seafood of choice, of course, you can substitute them with large shrimps.

How to make this delicious corn puree

With all my recipes, please assemble all the ingredients before cooking and baking. This recipe will go super fast.

  • In a pan, sauté the onions until translucent over medium heat. Add the garlic and stir.
  • Add the corn, season with salt and pepper, and continue sautéing for a few minutes.
  • Stir in the thyme and the corn juice and bring to a boil. Once it boils, reduce the heat to low and simmer for 5 minutes.
  • Add the heavy cream and cook for another 5 minutes.
  • Place the corn cream into a blender and puree.
  • Pass it through a sieve and toss all the corn outer small shell.

Pro Tips

  • For this recipe, I did not use fresh corn or corn on the cob. We used canned corn that we reheated and then placed in a blender or food processor.
  • Cook the onion until translucent, being careful not to turn golden brown, giving your dish a more nutty flavor.
corn puree with prawns

Storing and Reheating

Store: your corn puree in an airtight container in the refrigerator for up to three days.

Reheat: Bring back to room temperature and reheat over medium-low heat until heated through.

If you enjoy this corn puree, you may want to try my other recipes.

Homemade Cream of Mushroom Soup

Sweet and Sour Prawns

Cold Pea Salad

Corn Puree With Prawns

5 from 3 votes
corn puree with prawns
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Author: Giangi Townsend
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Ingredients 

  • 16 ounces can of corn kernels, strained and liquid saved
  • ½ onion, finely diced
  • 2 garlic cloves, smashed and chopped
  • olive oil, olive oil
  • couple of springs thyme
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter
  • salt
  • pepper
  • paprika
  • 8 large prawns

Instructions

  • Add olive oil in a pan, when hot but not smoking add the onions. Cook until they are translucent over medium heat. Add the garlic and stir for a minute.
  • Add corn, season with salt and pepper, and sauté at medium-high for 1 to 2 minutes.
  • Stir in the thyme, add the corn juice, and bring to a boil. Once it boils reduce the heat to low and simmer for 5 minutes.
  • Add the heavy cream and cook for another 5 minutes.
  • Place the corn cream into a blender. Pulse a couple of times and then puree (using the puree setting if you have it on your blender) 
  • Pass thru a sieve and toss all the corn outer small shell.
  • If not ready to serve place in a small ovenproof pan, cover with parchment paper, and place in the oven at 100F to keep warm.
  • Season the prawns with salt, pepper, and paprika on all sides. Melt the butter in a large skillet over medium-high. Add the prawns and cook shaking the pan and turning the prawns once until done. 
  • Arrange on a plate by placing a couple of tablespoons of corn puttee, Top with the prawns and basil oil around it.

Nutrition

Calories: 245kcal | Carbohydrates: 21g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 213mg | Potassium: 191mg | Fiber: 2g | Sugar: 3g | Vitamin A: 660IU | Vitamin C: 3.2mg | Calcium: 30mg | Iron: 0.6mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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