Recipe courtesy of Joseph Wrede
Episode: Taos
Save Recipe Print
Total:
55 min
Prep:
30 min
Cook:
25 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.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Banana Pudding

Recipe courtesy of Sandra Lee

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Banana Pudding

Recipe courtesy of Trisha Yearwood

Creamy Apricot Rice Pudding

Recipe courtesy of Anne Thornton

Chia Seed Pudding

Recipe courtesy of Giada De Laurentiis

Southern Creamed Corn

Recipe courtesy of The Neelys

Baked Creamed Corn With Red Bell Peppers and Jalapenos

Recipe courtesy of Ree Drummond

Corn Pudding

Recipe courtesy of Emeril Lagasse

Corn Pudding

Recipe courtesy of Amanda Freitag

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.