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Corn Puree with Gruyere and Basil

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  • Yield: 4 side servings 1x


  • 1 kg corn frozen
  • 200 gm onion diced | 1 large
  • 25 gm garlic crushed | about 4 cloves
  • 100 gm butter
  • 40 ml olive oil 2 Tabsp
  • 125 ml cream
  • 40 ml soy light | 2 Tablespoons
  • 1/2 teaspoon salt
  • 150 gm Gruyere Cheese grated
  • 12 basil leaves picked
  • 25 gm pinenuts roasted
  • 4 whole corn cobs
  • 1 Tablespoon olive oil extra


  1. You will need a high speed blender or a stick blender for this recipe
  2. Put a pot big enough to hold all of the ingredients over a medium heat and add oil and butter. Melt and add onion and garlic and cook till soft.
  3. Add the corn and toss for several minutes, then add cream and soy and simmer for 2 minutes.
  4. Take off the heat and puree in small batches adding grated cheese as you go. Once puree cover and Keep warm.
  5. Warm a skillet or BBQ plate. Coat the corn in the extra olive oil and cook over high heat till nice and charred or for about 8 minutes. cool slightly and then cut off the kernels, keeping warm in a covered container.
  6. Serve the corn on a side dish sprinkled with corn kernels, pinenuts and basil leaves. I also like this with cracked black pepper and extra grated cheese!


Use 100 gm Nutalex ( vegan friendly “butter” in place of butter).
Add 125 ml of coconut cream in place of cows cream
Finally use Nutritional yeast in place of Gruyere cheese.
Nutritional Yeast is a tasty substitute for cheese.

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