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–+ servings

Silky Corn Purée

10 minutes
easy
Serves 2 cups
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Silky corn purée swirled from a blender on a plate with a glossy finish

Ingredients 

  • 1 16 oz bag 16 oz frozen corn — do not thaw before cooking
  • 4 tbsp salted butter can use unsalted and adjust salt to taste if needed
  • 1/2 cup heavy cream optional but recommended; adds richness body, and a silkier mouthfeel; without it, the purée is lighter and slightly less glossy; do not substitute half-and-half or milk, which do not contribute the same body
  • ¾ cup hot salted water or warm broth start with ½ cup in the blender and add more as needed; chicken or vegetable broth adds depth; salted water keeps the corn flavor clean and front-and-center; use whichever suits the dish you are serving
  • ½ tsp kosher salt plus more to taste — season at the end after blending, as salt perception changes once the purée is smooth
  • ¼ tsp white pepper
  • 1 - 2 tsp fresh lemon juice or white wine vinegar optional

Equipment

  • Small or medium saucepan
  • High-powered blender a Vitamix or similarly powerful blender produces the smoothest result; a standard blender works but may need longer blending time and is less likely to achieve the same silkiness; do not use a food processor, which cannot achieve a fine enough purée
  • Fine mesh sieve and a bowl for straining — strongly recommended
  • Silicone spatula for pressing through the sieve
  • Ladle or measuring cup for adding liquid gradually

Directions 

Boil the Corn

  • Bring a small pot of salted water to a boil. Add the frozen corn and boil for about 1-2 minutes, just until fully heated through. Drain, reserving about 1 cup of the hot salted water. You will use this for blending.
  • Immediately transfer the drained corn to your blender while it is still steaming hot. Add ½ cup of the reserved hot liquid, the cream (if using), the butter, salt and pepper. Do not let the corn sit and cool before blending — this is the most common mistake and the main reason purées come out grainy.
  • Important blender safety: when blending hot liquids, do not fill the blender above the fill line. Steam pressure can force the lid off if you start on high with a full blender. If you have a lot of puree or a small blender, split this in batches!
  • Blend on high for 1–2 minutes, until the purée is completely smooth and slightly glossy, almost creamy. It will be thick. Add more hot liquid a splash at a time — up to ¼ cup more — blending between additions, until the purée is silky and pourable but still has body. It should fall from a spoon in a slow, thick ribbon, not pour like water.
  • Adjust seasoning to taste if needed. Blend again for 15–20 secondsThe purée should taste bright, sweet, and balanced. The consistency should be smooth. If your blender isn't able to fully blend up the kernels, feel free to strain it through a fine mesh sieve over a bowl!

Hold and Reheat

  • The purée can be used immediately or held. If serving within 30 minutes, keep it in the blender jar with the lid on — residual heat will keep it warm. If making ahead, allow it to come to room temp before freezing it. To reheat, transfer to a small saucepan and reheat gently over low heat just before serving, stirring and adding a splash of hot water or broth if it has thickened. Taste and re-season after reheating, as salt and acid can mellow slightly with time.
The liquid must be hot when added to the blender — it keeps the corn warm during blending, which is essential for a smooth emulsion.