Corn Potage

Corn Potage

Corn Potage

By Food & Wine
2 hours

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Details
  • Servings:   6
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   starter
Cuisine
  • mexican
Comments
Ingredients
  • 2 cups grapeseed oil
  • 6 large egg yolks
  • 5 ears fresh corn (about 2 pounds), shucked, kernels cut off, cobs reserved
  • 1 quart whole milk
  • 1 large yellow onion (about 1 pound), thinly sliced
  • 1/2 cup (4 ounces) unsalted butter, cut into 4 pieces
  • 1 tablespoon kosher salt, plus more to taste
  • Granulated sugar, to taste
  • Finely ground black pepper, for serving
Instructions

Corn Potage serves 6 original recipe by Food & Wine.

View original preparation instructions

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