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Corn Puree with Gruyere and Basil

Servings 4 side servings


  • 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


  • You will need a high speed blender or a stick blender for this recipe
  • 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.
  • Add the corn and toss for several minutes, then add cream and soy and simmer for 2 minutes.
  • Take off the heat and puree in small batches adding grated cheese as you go. Once puree cover and Keep warm.
  • 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.
  • 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.