- Small onion
- Olive oil
- Sea salt
- 300 g loose corn
- 350 ml water
- 3 leaves of fresh sage
- Peel and chop the onion. Heat oil in a pan and sauté the onion with two pinches of salt and the chopped sage, for a minute.
- Add the corn and water. When it begins to boil, lower the heat and simmer for 5 minutes. Season with salt.
- Remove from heat, blend and pass through a fine sieve, pressing down to extract the maximum juice. Serve.