Wash, peel and cut the potatoes into small pieces. Finely chop the spring onion.
Put the spring onion in a saucepan with the butter and brown it over a low heat until it becomes golden.
Then add the potatoes and corn (keep aside some corn for the decoration of the dishes) in saucepan, stir to make seasoning in the sauce, then cover with boiling vegetable stock and salt.
Cook over a low heat for about 30 minutes. If necessary, add more stock as it is absorbed during cooking.
Blend now with an immersion mixer until you have a smooth cream.
Season with salt, add the cream and stir to mix.
Serve the cream of corn in the dishes, adding minced basil and sprinkle with pepper.
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