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Ingredients
3 ½ cups corn kernels from 6 to 8 ears corn
8 to 10 ounces Yukon Gold potatoes
Salt to taste
2 small shallots, coarsely chopped
2 tablespoons unsalted butter
½ cup dry white wine
½ cup light chicken stock or vegetable stock
Bouquet garni of thyme, bayleaf and tarragon
2 tablespoons mascarpone, sour cream or light sour cream
Nutritional analysis per serving (6 servings)
34 grams carbs; 16 milligrams cholesterol; 214 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 7 grams fat; 4 grams fiber; 440 milligrams sodium; 5 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut corn from cobs, being careful not to get too close to the cob.
- Step 2
Peel potatoes, and slice about 1 inch thick. Place in pot with corn cobs, and cover with enough water to come an inch above the potatoes. Season with salt, and bring to a simmer. Gently cook potatoes until they are tender.
- Step 3
Meanwhile sweat shallots in butter for about 3 minutes. Do not let them color. Add corn kernels, and cook slowly for 2 minutes. Add wine, stock and bouquet garni, and cook kernels until they are tender enough to purée, a matter of a few minutes.
- Step 4
When potatoes are cooked, drain them thoroughly, and discard corncobs. Put potatoes through a ricer, and set aside.
- Step 5
When corn is tender, remove bouquet garni, and purée corn in a blender.
- Step 6
Measure out 1 cup of riced potatoes (do not mash down), and fold in 2 cups corn purée with mascarpone.
- Step 7
To serve with fish, make a mound in center of plate, and top with fish.
Private Notes
Comments
I served this with miso scallops. My corn was very sweet so it needed a lot of black pepper. A nice change (and lighter than) from mashed potatoes.