Seems like it might be nice as a sauce for zucchini fritters. Or perhaps as a bed for a leek flan. Or what about using it as an accompaniment for crisp baked or pan fried polenta stacked with tomato slices and fresh ricotta (or mozzarella) and herbs?

How about squares of a substantial layered veggie gratin or light veggie lasagna?

I think mary is right that alongside zucchini pancakes might be nice. Or some spinach, basil, and ricotta rolled-up crepes?

Also maybe squash flower ricotta fritters? Might be overkill with Polenta... Or baked/fried eggplant? it might also be divine on some stuffed baked peppers.

Also can I have the recipe?

You could continue the corn theme with corn cakes or crispy polenta squares, then top with some sauteed mushrooms or other hearty veggies, and maybe a little goat cheese.

I would think of the three sisters: corn, squash, and beans. How about serving it with squash and bean empanadas? The puree would also work well IN those, I suspect, as part of the filling. Or maybe atop a bean chili, cutting the heat?

Thanks for all of the suggestions!

I love the fritter idea... The puree definitely needs a bit of crunch for contrast. And I like the bean, corn, squash. I think it might work in a taco too.

I was pondering trying it as a ravioli filling, in the vein of other veggie fillings (pumpkin, butternut squash, etc.). As long I got a lot of the water out, it might work.

For 2Lorah, this is how my co-worker told me to make the puree, which got me good and addicted:

1. Cut the corn of the kernel however.
2. Sautee an onion diced in as much butter as you want (or olive oil, of course) in a pan.
3. Throw the corn in for just a few minutes once the onion is soft. It doesn't need to cook long at all. I do some of the salting then.
4. Reserving some whole kernels (if you want), take most of the corn and blend it in a food processor with some cream, milk, butter, whatever. Add as much other spice as you'd like... salt, pepper, something spicy, nutmeg? Whichever direction you want to go.

Great warm, but it's still good cold. I tried to puree it with basil (thinking of a pesto sort of sauce) and while it tasted amazing, the color was terrible. Pukey looking.

But I think it'd be good with chopped basil on it. Or anything. It might be a miracle food.

Corn seems to partner well with tomatoes (big slices of heirlooms with some fresh basil leaves? oh yeahhh), as well as with deeper flavors like mushrooms. All the suggestions above are great! I'd probably pair the purée with something like braised mushrooms, perhaps over some soft and creamy polenta.

It seems like it would be also an awesome "substitute" (fake-out?) for hollandaise sauce, spooned over a poached or fried egg? It would have a similar mouthfeel, except for the bright bursts of the corn kernels, but would probably taste a bit lighter and more summery. Again, you could have some basil in there, either whole leaves layered under the egg or chiffonaded over the dish... Personally, I would want something with a deeper, heavier flavor to anchor the dish -- that could be done easily with some hearty multigrain toast.

I immediately thought of black beans and polenta, one of my favorite combos. I am going to have to try making this puree--my husband is vegetarian, so I am always on the lookout for new recipes to try for him.

Black bean cakes or a grilled portabello mushroom?

Tempeh Cakes. They make awesome ones at terrene in St. louis {not my blog, but profiled here http://eileenskitchen.blogspot.com/2010/07/tempeh-cakes-at-terrene.html} and I bet they would be wonderful with the puree and a black bean/garlic/tomato salad on the side! Hard to say about the recipe though...maybe one like this?

http://www.thedailygreen.com/healthy-eating/recipes/vegan-chesapeake-tempeh-cakes

What about serving it with marinated and grilled zucchini and tofu? I just made some skewers last week this way and they were so good next to corn and tomatoes - perfect summer combination. Or turning it into a corn pudding by making it into a custard?

Seconding (tripling?) black beans. Also, I bet it would make a very interesting addition to a summer risotto.

I'm thinking it would be a great dipping sauce for fried green tomatoes...

as a base for lobster ravioli with a granish of roasted zucchini topped with asiago cheese.