Corn Cream Recipe

Soups & Creams

1. 1

   Prepare ingredients

   If using fresh corn, cut kernels from the ears to yield about 4 cups. Prep onion and mince garlic. Slice zucchini into thin ribbons for garnish.

2. 2

   In a large pot, melt the butter over medium heat. Add diced onion and minced garlic; sauté until translucent and fragrant, about 4-5 minutes.

3. 3

   Stir in corn kernels and cook for 3-4 minutes, letting them brighten and sweeten.

4. 4

   Pour in vegetable broth and milk. Bring to a gentle simmer and cook until corn is tender, about 10-12 minutes.

5. 5

   Using an immersion blender, blend until smooth directly in the pot. Alternatively, transfer to a blender in batches and blend until creamy. Return to pot if needed.

6. 6

   Stir in heavy cream. Season with salt, pepper, and sugar to balance sweetness. Adjust thickness with additional broth or milk if desired.

7. 7

   Prepare zucchini garnish: lightly sauté zucchini ribbons in a splash of oil for 1-2 minutes or serve raw as ribbons.

8. 8

   Ladle hot corn cream into bowls. Top with zucchini garnish and, if desired, a drizzle of extra cream.