Thick, sweet, and sunny, two steps and done. The agave holds the sweetness of the corn in a spoonable, silky sauce.
Ingredients
- 900 g (32 oz) corn kernels, fresh or frozen
- 240 ml (1 cup) water
- 120 ml (½ cup) agave syrup
Instructions
- 1Combine corn, water, and agave in a medium saucepan. Bring to a boil.
- 2Reduce heat and simmer until the water has reduced by about half, approximately 5 minutes.
- 3Transfer to a blender and blend on high until completely smooth.
- 4Pass through a fine-mesh strainer for a silkier texture, or leave as-is for a slightly more textured puree.
Cook's Note
Blend while it's still hot, warm corn purees much smoother than cold. Hold a folded kitchen towel over the blender lid when blending hot liquids.
Best Served With
As a base for seared fish, grilled chicken, or shrimp. Spoon into the center of the plate and set the protein on top.
Why This Recipe Works
Reducing the water first concentrates the corn flavor and means the finished puree holds its shape on the plate rather than spreading thin. Agave adds sweetness without any bitter edge.
Make It Yours
- Add a knob of butter after blending for a richer, glossier puree
- Add a small chipotle for a smoky-sweet version
- Use chicken stock instead of water for a more savory result
Leftover Strategy
Keeps covered in the refrigerator for 3 days. Reheat gently in a small saucepan with a splash of water, whisking to restore consistency.
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Pairing
A supporting component. Its sweetness works best alongside something savory and slightly charred.