Fresh corn puree is a deliciously simple, comforting side dish that's a great way to enjoy corn beyond on the cob or in salads. It's easy to make, versatile in how you season it and works well with seafood, vegetables and more.

bowl of corn puree topped with pieces of corn.

This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.

Corn has been an integral part of our summer eating for years. Given we grill pretty often during the summer, we'll often grill corn to have as a side where it fits, too.

This pureed corn is a tasty alternative which goes with many other non-grilled meals and works into the cooler months, too. It has that bright fresh flavor but also a comfort factor to it. Think of it a bit like grits or polenta, but with more of a fresh veggie brightness. Since, after all, that's pretty much what it is (in fact some would call it fresh corn polenta).

salmon teriyaki skewers served over corn puree.

True polenta I have often struggled with whenever I have had it. So often it seems to be pretty bland, maybe dry, and struggling to earn it's place on the plate. I know it can be tasty, but it feels too easy to make it in a way that's lacking, somehow.

While this is similarly from corn, the fact it starts with fresh corn means you can't help but have a tastier base flavor. It can be smooth or a little more textured, as you prefer.

You could say it's closer to creamed corn, but to me this has a few things that make it better. For one, while blending may be an extra step, it makes it feel more unified, somehow. While it's comforting and creamy, that's from far fewer additions than you would add to creamed corn. So it's a bit healthier, and more about the corn.

two ears of corn, small dish of stock, bowl of diced onion and dish with butter and goat cheese.

How to prepare corn puree

Fresh corn puree is really easy to make and doesn't take long to cook. You start by slicing the corn from the cobs, scraping out any last bits. Soften a little onion in butter so you bring out all the natural sweetness. Then add the corn and a little stock and let them simmer to soften. Add the cheese (or other flavor additions) and blend up the cooked mixture.

Using a food processor gives you a slightly coarser texture, a blender will be smoother. You could even strain it through a fine sieve or use a fine grate on a food mill or strainer to make it completely smooth, if that suits how you are serving it - it's definitely that bit more elegant that way.

What to serve with corn puree

This works well with a range of main dishes and is in some ways more versatile than corn on the cob. It's really good with seafood, such as the teriyaki salmon skewers I served with it above, with shrimp (try them blackened, or with other flavorful seasonings), or scallops.

I also find this works well with summer vegetables, too - I've served it with a mix of onion, tomatoes, pepper and zucchini, sauteed until softened, as shown below (and described in the recipe in case you want to try this way). This makes a delicious late-summer vegetarian meal.

It's also a great alternative to other mashed or pureed vegetables to soak up sauces and served with tender meals. Try it with a pork ragu, for example, or braised short rib.

fresh corn polenta with summer vegetables

Adapting the flavor

As a basic recipe, this works really well with the richness of the butter, slight sweetness from the onion then a little goat cheese to give a slight creaminess and extra flavor, along with the stock, some salt and black pepper. But you can also easily adapt the flavors to suit what you are serving it with.

For example, try mixing in some miso paste rather than the goat cheese for a bit more umami flavor. You could also spice it up with some chili oil drizzled over it, or go simple with some heavy cream to be extra creamy and smooth. Alternatively, make it more cheesy with some parmesan mixed through at the end, more as you would make a risotto, or add in some herbs like chives or basil.

This fresh corn puree is smooth and comforting without being in a heavy, wintery way, and is full of delicious corn flavor. It works well with a range of mains and you can adjust the seasoning to suit, too. A great way to enjoy the wonderful flavor of corn as a versatile side.

bowl of corn puree in front of plate of salmon teriyaki skewers.

Looking for more vegetable side dishes? Try these:

Vichy carrots (wonderfully simple, tender and slightly sweet glazed carrots)
Miso glazed eggplant (an umami-packed, meltingly soft side)
Asparagus mimosa (a delicious dish with fluffy egg, a bright dressing and tender veg)
Plus get more side dishes in the archives.

Print Recipe

5 from 1 vote

Fresh corn puree

This simple corm side is really easy to make and a delicious side to many a main, from seafood to vegetables and more.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings: approx

Calories: 131kcal

Author: Caroline

Save

Ingredients

For the fresh corn puree

2 ears corn 2 ears gives approximately 1 ⅔ cups of kernels; weight is for kernels, not including cobs
¼ cup onion diced small (¼ cup is approximately ⅛ of an onion)
2 tablespoon unsalted butter
¼ cup vegetable stock or chicken stock
1 tablespoon goat cheese

For the sauteed vegetable topping (optional way to serve)

2 tablespoon olive oil
½ red onion
1 red pepper small - orange/yellow good too
1 zucchini medium, courgette
1 tomato medium
4 basil leaves
1 tablespoon pine nuts
a little parmesan, to serve

Instructions

Peel and remove the 'silk' from the corn and break off the stem. Take each ear in turn and hold it with the stem end flat in a shallow bowl and using a sharp knife, cut the kernels from the stem. Turn the cob so that you cut off the kernels from all sides. When you think you've got them all, turn the knife so it's more at right angles to the cob and scrape the last little bits out. Repeat with the other ear.
Warm the butter in a medium saucepan/pot over a medium heat and add the onion. Cook for a few minutes, stirring regularly, until the onion is well softened. Add the corn and cook a minute more, then add the stock.
Bring to a boil, reduce to a simmer and cook for around 10-12 minutes. I prefer slightly on the undercooked side (around 10min) but if you prefer more, cook slightly longer. Once done, stir in the goat cheese then allow to cool a couple of minutes before blending in either a food processor (for a bit more texture) or blender (for smoother). Taste and adjust seasoning as needed, eg add a little salt and pepper.

For vegetable topping (if using)

While the corn is cooking, warm the oil for the vegetables in a medium-large skillet/frying pan over a medium heat. Thinly slice the onion and add it to the pan. Cook, stirring now and then so it softens and browns slightly but don't let it burn.
Cut the pepper and zucchini (courgette) into relatively thin long slices. Once the onion has become relatively soft, after around 5-8 minutes, add the pepper and zucchini to the pan. Stir regularly as they cook for another 3 - 5 minutes or so. Cut the tomato into medium-thick slices and the basil into thin strips ready for later.
Finish off the vegetables by adding the tomatoes and basil, mixing them through gently so they warm but don't fall apart. Remove from the heat after a minute of two.
Diving the fresh corn puree between two bowls then top with the vegetables. Sprinkle over the pine nuts and top with a few gratings of parmesan and serve.

Notes

As noted above, you can adjust the seasoning to suit how you are serving, eg instead of goat cheese add miso paste, or add some parmesan for a cheesier flavor, or cream instead of goat cheese as you prefer.

Nutritional information is only for corn puree, and is, as always an estimate.

Nutrition

Tried this recipe?Please consider !

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.

This post was first shared in August 2016 and has been updated, primarily with new photos and updated text, as well as slight recipe tweaks.

Try some other corn recipes:

Appetizers & Salads

Grilled Corn Salsa by A Mind “Full” Mom
Indian Cheese Corn Toast: Popular Vegetarian Recipe by Easy Cooking with Molly
Grilled Corn Ravioli Caprese Salad by Food Lust People Love
Grilled Tri Tip and Roasted Corn Salad by The Freshman Cook
Summer Vegetable Salad by That Skinny Chick Can Bake

Main Dishes

Black Bean Corn Casserole by Cindy’s Recipes and Writings
Fresh Corn Fettuccine by Sew You Think You Can Cook
Pasta with Creamy Corn Sauce and Summer Vegetables by Delaware Girl Eats

Side Dishes

Corn Pudding with Jalapenos and Chiles by Hezzi-D’s Books and Cooks
Galey iyo Qumbo (Somali Corn in Coconut Sauce) by Tara’s Multicultural Table
Mealie Bread (South African Sweetcorn Bread) by Curious Cuisiniere
Peruvian Grilled Street Corn by Cupcakes & Kale Chips