Corn soubise is a signature dish of my friend, Chef ben Ortiz. He created this as a side on which to plate his signature dish, Chilean sea bass. He plates the sea bass on the soubise and asparagus, topped with lump crab encircled by demi glace that tempers the sweetness of the soubise and fish.
Traditional French soubise is onion sauce thickened with rice and/or cheese, but this is a very different animal. Corn is a naturally sweet favorite that pairs perfectly with pan seared fish. It’s a welcome and interesting substitute for the risotto, potato mash, polenta or other common starches plated with seafood.
Let’s Make Corn Soubise!
The first step is to grate the frozen corn on the cobs by hand to create a corn powder. Please don’t waste your time doing this any other way, because it will not finish properly if you process the kernels mechanically. It is really not difficult when you get the hang of it, especially for the small quantity needed at home.
I did get a chuckle as Chef described the caterwauling of kitchen staff assigned to this task, similar to that of Army cooks peeling mountains of potatoes!
Combine the corn powder, chicken bouillon granules, sugar, water and cream in a large heavy bottom pot and bring it to a boil.
While waiting for the boil make a slurry by whisking together 1-1/4 cups water and 1-1/4 cups flour, then add the slurry to the boiling corn mix. Stir and cook for an additional 20 minutes at a low boil to fully cook the flour.
As it cooks it will thicken to a finished sauce. Use it immediately, or allow it to cool and freeze until ready to use. Thaw in the fridge two days before re-heating Print
Corn Soubise
A sweet and creamy corn sauce to accompany meat or fish
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 8 cups 1x
Ingredients
- 8 frozen ears of corn or 16 frozen cobbettes
- 3 TBL chicken flavored bouillon granules
- 1 cup sugar
- 4 –1/4 cups water – divided
- 1 cup heavy cream
- 1–1/4 cups AP flour
Instructions
- Grate the corn with a hand grater straight from the frozen cobb. Use an oven mitt to handle the frozen corn and protect your fingers! This creates what looks like a powder. Don’t cut the kernels off the cob first, or use a blender or food processor. Only hand grating will give you the right texture
- Place the powdered corn, chicken bouillon, 3 cups of water and cream in a heavy bottom pot and bring it to a boil
- While waiting for the boil make a slurry by whisking together the flour and 1-1/4 cups of water
- When the corn mix is at a low boil, add the slurry and cook 20 more minutes to fully cook the flour. As it cooks it will thicken to a sauce. If it gets too thick, just add a little water and whisk
- Use it immediately, or allow it to cool and freeze it in an airtight container until ready to use. Thaw in the fridge two days before re-heating
Notes
Recipe and instructions courtesy of Chef Ben Ortiz, former executive chef at Hardscrabble Country Club in Fort Smith, Arkansas.