Here is my take on a slightly different vegetable-based sauce that mostly resembles a mayonnaise based on corn.
Recipe for corn cream
Here is my take on a slightly different vegetable-based sauce, which most closely resembles a corn-based mayonnaise.
I got my inspiration from the excellent book: “Vegetable Cookbook“, from which we also have these recipes: Avocado Salad with Smoked Tomato and Ravioli with Pumpkin and Ricotta.
This sauce is a puree sauce, which is extremely suitable for a warm summer day on the terrace along with a piece of fish.
Servings: people
Corn Cream
Here is my take on a slightly different vegetable-based sauce that mostly resembles a mayonnaise based on corn.
Ingredients
- 2 pcs. Corn On The Cob
- 1 pcs. Egg
- 135 gram Oil neutral taste
- Lemon Juice
- Salt
- Cayenne Pepper
Instructions
- The corn should be boiled in lightly salted water in a pot for about 30 minutes. It should become tender.
- Remove them from the water and dry them thoroughly - I used a clean dish towel for that.
- Sauté them for a couple of minutes in a pan so they get a little sear and flavor.
- Let them cool for about 20-30 minutes. If you don't, you'll end up with coagulated eggs - so everything separates.
- Now the principle is a bit like a mayonnaise:
- Put the corn and eggs in a blender and slowly add a thin stream of oil while still blending.
- Continue until the cream is smooth, just like with a mayonnaise.
- Season it with salt, lemon, and cayenne pepper, and feel free to sprinkle some cayenne pepper on top afterward.
- Serve immediately.
Notes
Use a sieve to press the cream through if it is not smooth enough.