Corn Puree With Prawns

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: 4 people

Author: Giangi Townsend

Ingredients

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

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

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