Corn Puree With Prawns

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 people


Taking classes from a chef it’s an honor. When the chef acquired  her experience and partially trained with a Michelin chef after graduating from culinary school, it is surreal and I am still pinching myself at the opportunity that was given to me. 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 she makes you completely at ease, but she shares her recipes openly and with lots of love. Cooking is her passion. Passion that transcend to you, or in this case, me.

Here tonight is Chef Eliane 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, it will enhance the flavor.

Giangi's Kitchen Signature
Nutrition Facts
Corn Puree With Prawns
Amount Per Serving
Calories 245 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 55mg18%
Sodium 213mg9%
Potassium 191mg5%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 3g3%
Protein 3g6%
Vitamin A 660IU13%
Vitamin C 3.2mg4%
Calcium 30mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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Corn Puree With Prawns

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 people


Original recipe yields 4 servings

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  • 1 15.25 ounces can of corn kernels, strained and liquid saved
  • 1/2 onion, finely diced
  • 2 garlic cloves smashed and chopped
  • olive oil
  • thyme, couple of springs
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • salt
  • pepper
  • paprika


  1. 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.

  2. Add corn, season with salt and pepper and sauté at medium high for 1 to 2 minutes.

  3. 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.

  4. Add the heavy cream and cook for another 5 minutes.

  5. 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) 

  6. Pass thru a sieve and toss all the corn outer small shell.

  7. 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.

  8. 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. 

  9. Arrange on plate by placing a couple of tablespoons of corn puttee, Top with the prawns and basil oil around it.



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