Author Notes: This is one of my favorite side of all during the holidays. I love the sweetness and creaminess of this dish. I used part of the sweet corn farrotto recipe, transformed it and and came up with this. —Virginie Degryse
cups fresh corn kernels
cup minced onion
salt and pepper
cups veggie stock
- Combine 2 cups of corn, onion, oil, and a pinch of salt in a medium saucepan. Cook over low heat, stirring occasionally, until onion is softened and translucent, 6–7 minutes.
- Add 2 cups broth, increase heat to high, and bring to a boil. Reduce heat to medium-low and simmer until corn is softened and cooked through and liquid is reduced by half, 20–25 minutes. Let cool slightly.
- Transfer mixture to a blender and purée until smooth. Return to the pot with the other 2 cups of corn kernels and heat up for 5-7 minutes. It tastes exactly like sweet cream corn but minus the cream….
Photo by Virginie Degryse