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Corn Puree With Prawns

Course Fish, Main Course
Cuisine French
Keyword corn, corn puree, prawns,, puree
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories 245 kcal


  • 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


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

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.