I don’t think it’s any secret how much we love corn (see Sweet and Spicy Jalapeño Corn Cake). Sweet Corn Puree with White Wine and Mushroom Sauce is a delicious and creative way to use what might be sitting around in your fridge. The puree can be used as a base for any topping you wish to use. However, we though it would taste great with a caramelized onion, mushroom, and BACON topping! Is there any better flavor combination than that? Oh yeah! How about we cook it all in a white wine reduction? Even better! In our recipe we utilized frozen corn that we had sitting around in the freezer. However, you could just as easily use canned corn that you might have sitting around. Just make sure that you drain the corn completely before blending it in your food processor. If you don’t have a food processor, then a blender works just as well. We hope that you enjoy Sweet Corn Puree with White Wine and Mushroom Sauce as much as we did! We’re now going to go into the pantry and see what else we can blend up for future recipes. Eat more corny food and stay fabulous y’all!
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Sweet Corn Puree with White Wine Sauce
Equipment
- Food Processor or Blender
- Medium Nonstick Saucepan
- Large Nonstick Skillet
- Wooden Spoons
- measuring cup
- Measuring Spoon
Ingredients
Sweet Corn Puree
- 24 oz frozen corn thawed and drained
- 3 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp pepper
- ⅛ cup flat leaf parsley chopped
White Wine Sauce
- 4 slices thick cut bacon cut into ½" pieces
- 1 onion thinly sliced
- 4 oz gourmet mushroom blend or sliced baby bella mushrooms
- 1 cup dry white wine
- 1 tbsp unsalted butter
- kosher salt and pepper
- Feta Cheese for serving
Instructions
To Make the Sweet Corn Puree
- Add the thawed frozen corn and extra virgin olive oil to the bowl of a food processor. Puree the corn for 30-60 seconds until completely smooth.
- Transfer the pureed corn to a medium nonstick saucepan. Season with salt and pepper. Heat over medium heat, stirring occasionally, for 10-15 minutes until the puree starts to thicken. Turn off heat and stir in chopped parsley. Season to taste with additional salt if desired.
To Make the White Wine Sauce
- In a large nonstick skillet, cook bacon pieces over medium heat until browned and fat has been rendered (approximately 10 minutes). Transfer cooked bacon to a paper towel lined plate.
- Reserve at least 3 tbsp of the bacon drippings in the pan. Add the thinly sliced onion in a single layer to the bacon grease. Stirring occasionally, caramelize the onion over medium heat until it becomes a light golden color.
- Add the mushrooms to the caramelized onion and stir for 3-4 minutes until the mushrooms have started to "sweat". Stir in the dry white wine and simmer over medium heat until the sauce has reduced by half (approximately 10 minutes).
- Stir in 1 tbsp unsalted butter into the sauce and season to taste with salt and pepper.
- Serve each dish with a scoop of sweet corn puree as the base. Top with the caramelized onion and mushroom mixture. Sprinkle with crumbled feta cheese and reserved bacon pieces.
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