What are the exact steps to make a good corn coulis?

Question

Coulis is the puree of fruits or vegetables

Answer 1

I found a recipe that has cron coulis in it. and it explains how to make it.
2 cups quinoa
6-8 Tbs. julienned and sauteed shiitake mushrooms
4-6 Tbs. sauteed enoki mushrooms (optional)
1/2 roasted red bell pepper
3 tsp. finely chopped fresh oregano, or less if dried.
3 tsp. oil, Trotter called for hazelnut, I used 1/2+1/2 olive + safflower
1 green onion, chopped into 1-2 cm long pieces
2 cups cooked corn
2-3 Tbs. water
Salt and pepper to taste
Sage leaves and julienned zucchini for garnish (optional)


If using dried shiitakes, put them in a bowl right away (before slicing, unless you want shiitake powder) with boiling water for at least 30 minutes, even if the package says 15 min. are enough. Be sure to weight them down since of course it is the dry parts that float. When they are soft pour the water through a paper coffee filter. Reserve the water and the mushrooms and discard the filter. A lot of the shiitake flavor will be in the water, so if you like it, add it to the corn coulis or the quinoa cooking water. Otherwise, call someone who hasn't been helping you cook and tell them their tea is ready.
Blend the corn with a little water until smooth and strain into a container. Discard the pulp from both the strainer and the blender (I forgot to clean out the blender, which is why my red pepper sauce was so thick). Pour half of the corn coulis onto your serving dish, and the rest back into the blender. Add the red pepper, blend, and strain (push with a spoon if necessary) into a container. The red coulis not only tastes good, but will be used for painting later. You could probably also blend green onion with the plain corn coulis to make green coulis.

Mix 2/3 of the mushrooms and onion, and all of the oregano and salt and pepper, with the quinoa. Mold into cylinders (I used a 1/2 cup measuring spoon) and put them on top of the plain corn coulis.

Saute the remaining mushrooms and onion until crisp, but if they burn, unsaute them. Let them cool a bit then arrange them on top of the quinoa cylinders.

To fry sage leaves and zucchini for the garnishes, heat 2 cm of oil in a pan to 350F (a drop of water should ripple and pop on the oil surface). Fry sage for 1 min., remove to a paper towel and drain. Repeat with finely julienned zucchini, frying just until golden. Let cool a bit and arrange in nests on top of the quinoa edifices.

Apply your non-yellow coulis.

Answer 2

This is a basic recipe to which you can add your own compliments.

1 onion, finely diced
4 ears of corn, kernels removed from cob -- cobs reserved
1 tablespoon olive oil
4 cups water
Salt
Pepper
Cayenne pepper
2 to 3 tablespoons unsalted butter
1 spice bag*

In saute pan heat olive oil and cook onions until transparent. Add corn and cook until very tender, about 7 - 10 minutes. Set aside. Slice cobs. Place cob slices in a sauce pan and cover with water.
Bring to a boil and add spice bag. Let simmer until you have 2 cups of liquid. Strain broth and discard cobs and spice bag. Add broth to onions and corn mixture. Let simmer for about 5 minutes and then place in a food processor. Process until smooth. Pass through a strainer and season with salt, pepper and cayenne to taste. Whisk in butter. Set aside and keep warm.

* Spice Bag:
1/2 bay leaf,
1 sprig of thyme,
10 white peppercorns,
5 parsley stems placed together in tied cheesecloth