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Author Notes: This is one of my favorite side of all during the holidays. I love the sweetness and creaminess of this dish. I used part of the sweet corn farrotto recipe, transformed it and and came up with this. —Virginie Degryse
- 4 cups fresh corn kernels
- 1/2 cup minced onion
- 1 tablespoon oil
- salt and pepper
- 2 cups veggie stock
- Combine 2 cups of corn, onion, oil, and a pinch of salt in a medium saucepan. Cook over low heat, stirring occasionally, until onion is softened and translucent, 6–7 minutes.
- Add 2 cups broth, increase heat to high, and bring to a boil. Reduce heat to medium-low and simmer until corn is softened and cooked through and liquid is reduced by half, 20–25 minutes. Let cool slightly.
- Transfer mixture to a blender and purée until smooth. Return to the pot with the other 2 cups of corn kernels and heat up for 5-7 minutes. It tastes exactly like sweet cream corn but minus the cream....