This creamy corn dish is going to fill up your appetite for vitamin C. It also boosts your cell growth if you are doing an intense workout. As a widely consumed cereal, corn provides a healthy amount of fiber, protein and other minerals including zinc, copper and manganese.
In this corn salad we have used corn puree in spite of using a lot of heavy cream. As a result, the salad will have golden and crisp look along with a velvety texture.
Let me share a tip with you about buying corn. In order to have a sweet and yummy flavor, always choose the freshest ears. The sugar inside turns into starch after it’s picked.
You are going to need the following ingredients
- Butter (unsalted) 1 tablespoon
- Minced sweet onion 1⁄2 cup
- Fresh corn kernels 4 cups
- Water half cup
- Heavy cream 3 tablespoon
- Salt half teaspoon
- Black pepper 1⁄4 teaspoon
- Nutmeg 1/8 teaspoon
- Chopped fresh parsley
First let’s make your corn mixture. Take a large skillet and heat it. Put your butter in the skillet and melt on medium to high flame. Then add onion and cook for about five minutes. Add water and corn and start stirring. Cover your skillet and cook the mixture for 10 minutes. To make your corn puree, take half of your corn mixture and transfer it to a blender. While processing your puree make sure the center of your blender top lid is removed. Cover the opening with a clean towel. Spin your blender until the mixture turns into a smooth mixture. Turn off your blender and pour this mixture in your skillet. Add your cream along with black pepper, nutmeg and salt. Turn your flame to medium and start cooking until the mixture becomes thickened. Now add fresh parsley to garnish. This salad will make around six servings. Transfer it into your cups and enjoy with your loved ones. Happy cooking.