Chilled Corn Veloute:
yield: 1 pt (serves 4)
For The Corn Stock
5 ea. ears of yellow corn, kernels removed (should be 1 cup)
2 cups white mirepoix (onion, leek, celery, shallot and garlic), small diced
2 tablespoons unsalted butter, cubed
Sachet (3 thyme sprigs, 1 bay leaf and 5 ea. black peppercorns tied in cheesecloth)
1 cup dry white wine
1 cup heavy cream
In a medium saucepan over medium heat, melt the butter. Add the mirepoix; reduce the heat and sauté until soft. Avoid color on the mirepoix. De-glaze with the wine and reduce until almost dry. Add corncobs, sachet and filtered water to just cover the cobs. Bring the stock to boil, reduce to a simmer for 20-30 minutes until the corn flavor is apparent. Remove the sachet, corncobs and mirepoix through a strainer. Puree the stock with the yellow corn and pass the stock through a fine mesh sieve and reserve.
For The Blonde Roux
2 tablespoons whole butter, cubed
3 tablespoons all purpose flour
In heavy bottomed saucepan, melt the butter over low heat, blend in the flour and cook while stirring for four minutes.
To Assemble The Veloute
Slowly add the corn stock to the roux, while stirring. Bring to a simmer, add the heavy cream and reduce to consistency. Chill and serve.