Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 280 g corn, canned, drained
- 200 ml cream
- 1 teaspoon salt
- 2 tablespoon sugar
- 0.25 teaspoon ¼ black pepper, freshly ground
- 2 tablespoon butter
- 2 tablespoon flour
- 250 ml milk
- 30 g parmesan, freshly rated
Print Recipe
Pin Recipe Instructions
- In a saucepan over medium heat, heat the corn, cream, salt, sugar, pepper and butter. Mix the flour and milk together without lumps and add to the corn mixture. Simmer the mixture over medium heat, stirring constantly, until the mixture thickens and the corn is cooked through. Remove the puree from the heat and stir in the parmesan. Serve the corn puree hot.
- If you want the puree to be more puree, simply puree briefly.
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