Summary

Ingredients

• 450 g canned corn
• 1 onion (s)
• 1 tablespoon butter
• 250 ml sweet cream
• Salt and pepper, freshly ground
• Piment d`Espelette

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Instructions

1. Put the canned corn in a colander and drain.
2. Peel the onion and cut into small cubes. Melt the butter in a saucepan and sweat the onion cubes over medium heat. Add the drained corn and fill with cream, the corn should be covered. Simmer for 20 minutes over medium heat and then finely puree with the hand blender. Season with salt, freshly ground pepper from the mill and Piment d`Espelette.
3. The corn puree should have a soft, creamy consistency and is an excellent accompaniment to beef fillet and roast beef.