Recipe courtesy of Joseph Wrede
Episode: Taos
Total:
55 min
Active:
30 min
Yield:
11 (4-ounce) servings
Level:
Easy

Ingredients

Directions

In a large saucepan over high heat, add olive oil, onions, ginger, shallot, and garlic, stirring and shaking the pan to sweat the onions and shallots. Once the onions go past sweating and turn from translucent to brown, add the corn, and stir. Add the nutmeg, salt, and white wine. Stir for about 5 minutes, shaking pan for every 30 seconds, until the corn has a sheen and the wine is evaporated. Stir in the milk and let cook for 3 minutes. Add the cream, stir, and then add pepper. Bring the cream up to a boil and then turn down to a simmer for 5 minutes. Remove from heat and puree in a food processor. If there is not time to let the mixture cool, only fill the food processor halfway.

Puree for 2 or 3 minutes per batch. Press the pureed mixture through a sieve with the back of a spoon to strain out the skin and pulp. Taste for salt and season if necessary.

IDEAS YOU'LL LOVE

Rum Raisin Rice Pudding

Recipe courtesy of Ina Garten

Jade's BBP (Breakfast Bread Pudding)

Recipe courtesy of Giada De Laurentiis

Corn Muffins

Recipe courtesy of Ina Garten

Arborio Rice Pudding

Recipe courtesy of Gale Gand

English Sticky Toffee Pudding

Recipe courtesy of Marie Simmons

Lemon Bread Pudding

Recipe courtesy of Ree Drummond

Ba'Corn Cheese

Recipe courtesy of The Bun Shop

Hot Corn Dip

Recipe courtesy of Trisha Yearwood

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking