We return to claim the delicious corn cobs as a healthy product full of nutrients, this time in the form of a comforting cream that almost tastes a bit like popcorn or quicos. Hot, lukewarm or cooler, it is a first course that accompanies any menu or a very appetizing option to take at dinner time.
We can use corn cobs cooked naturally, easy to find in many stores and vacuum packed, which also often do not require refrigeration until the package is opened. Cooking them from scratch at home we can use the microwave, although if we boil them in water we can take advantage of that broth to enrich the cream.
The original recipe on which we have been inspired also adds white miso, very tasty and digestive, although still difficult to find in our usual stores. To give it another touch we have added turmeric and a touch of Dijon mustard, but you can use curry or other spices.
If the cobs are already cooked, simply cut the grains, taking the juices that they can release well, passing a large sharp knife flush with each cob, vertically, to also remove the juice from the trunk. if they are rawCook in salted water over low heat for about 40 minutes or until slightly tender, reserving that water.
Finally, chop the peeled onion and poach over low heat in a saucepan or pot with the olive oil and a little salt, without letting it brown, until it is tender and transparent. Add the turmeric and mustard, stir and add the cut corn kernels.
Lightly sauté the whole, separating the grains that remain together, add a little pepper and salt and cover with about 200 ml of water or with the broth from cooking the cobs. Bring to a boil, lower the heat and cook a few Few minutes plus. Add 250-300 ml more of the reserved broth.
Crush with a glass blender, arm or robot, and pass through a Chinese strainer or sieve to leave a softer and finer cream. You can skip this step and serve a thicker cream, which can be thinned with more broth. Season with salt and pepper and serve hot.
With what to accompany the corn cream
The corn cob cream It can be dressed with a thread of good extra virgin olive oil, natural or infused with chilli or other aromas, chopped fresh herbs (thyme, chives, parsley…) and some seeds that provide a crunchy point, for example poppy, chia or pumpkin seeds. We can also serve homemade crackers as a side dish, or accompany it with a chopped or poached boiled egg, as well as a nutritious bread.
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