Roasted Corn Puree
Roasted Corn Puree
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 186
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 19
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 31
- Sodium
- 292
- Total: 40 min
- Active: 20 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 186
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 19
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 31
- Sodium
- 292
- Total: 40 min
- Active: 20 min
Ingredients
4 ears white sweet corn, such as Silver Queen, husks attached
4 tablespoons butter
Kosher salt
Freshly ground black pepper
1 lemon
Directions
- Preheat the oven to 400 degrees F.
- Place the corn on a baking sheet and roast for 20 minutes. Let cool. Remove the husks and silk, and then slice the kernels off the cob. Combine the kernels and butter in a blender; blend until smooth. Add salt, pepper and lemon juice to taste.
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