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sweet corn puree with white wine sauce

Sweet Corn Puree with White Wine Sauce

Sweet corn puree serves as an excellent base for almost any topping! We chose a topping of caramelized onion, mushroom, and bacon in a white wine reduction...topped with Feta!
5 from 1 vote
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Course: Appetizer, Main Course, Side Dish
Cuisine: American, Italian
Keyword: bacon, corn, feta cheese, mushrooms, onion, sweet corn puree, white wine
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 386kcal
Cost: $10


  • Food Processor or Blender
  • Medium Nonstick Saucepan
  • Large Nonstick Skillet
  • Wooden Spoons
  • measuring cup
  • Measuring Spoon


Sweet Corn Puree

  • 24 oz frozen corn thawed and drained
  • 3 tbsp extra virgin olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • 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


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.


Calories: 386kcal | Carbohydrates: 39.5g | Protein: 9.8g | Fat: 18.7g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 819mg | Potassium: 607mg | Fiber: 5.2g | Sugar: 7.6g | Calcium: 19mg | Iron: 2mg