Corn Purée from Umami: The Fifth Taste by Michael Anthony
Cut corn cobs in quarters and cover with water in a large sauce pan. Simmer 45 minutes over medium heat and strain, reserving the corn stock. Discard cobs. In a medium sauce pan over medium heat, s...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Fine-mesh sieve
- Mixing bowl
Ingredients
- 1 qt. (700 g) corn kernels (reserve corn cobs)
- ½ cup (85 g) onions, peeled and sliced
- 2 tsp. lime juice
- 1 tsp. honey
- Salt to taste
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