Corn Puree with Prawns
By: Giangi Townsend
Published: Friday, August 23, 2019 - 10:36am

Ingredients




1 15.25 ounces can of corn kernels, strained and liquid saved
1/2 onion, finely diced
2 garlic cloves smashed and chopped
olive oil
thyme, couple of springs
1/2 cup heavy cream
2 tablespoons unsalted butter
salt
pepper
paprika

Preparation

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

About

A sweet corn puree that will make you want to lick the plate with prawns cooked to perfection and with a hint of heat from the paprika. A small amount of Basil oil all around the dish, it will enhance the flavor.
Taking classes from a chef it’s an honor. When the chef acquired  her experience and partially trained with a Michelin chef after graduating from culinary school, it is surreal and I am still pinching myself at the opportunity that was given to me. Being taught personally and cooking with a chef I must admit it is nerve wracking.