- Process half the corn in a food processor till smooth.
- Melt butter in a heavy based saucepan and sauté onion, garlic and salt until softened. Add tomatoes, cover and cook over low heat for 8-10 minutes, stirring occasionally.
- Add stock, pureed corn and corn kernels. Bring to the boil and simmer for 30 minutes. Season to taste and stir in coriander. Serve garnished with extra coriander and dollop of sour cream.
- Use 1 x 440g can chopped tomatoes if fresh vine ripened tomatoes are unavailable.
IN THIS RECIPE
Original Salted Butter
Western Star is Australia’s favourite butter. It’s a classic, pure creamery butter with a rich satisfying, five-star taste. Winner of Champion Butter at the 2016 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Expertly crafted from only two natural ingredients, cream and salt.
More Snack, Sides and Starters recipes
Runny white sauce?
If your white sauce isn’t thick enough, you can whisk in a little cornflour and water paste or begin again by making another roux and whisking in the runny white sauce in place of the milk.