Salmon Summer Fish Dish (Corn Puree recipe)

Corn puree, summer squash, bacon jam, lamb quarter's, garlic scapes and whole fresh corn kernels. We are making the corn puree with a method as follows; 12 to 15 cobs of corn. Water to cover, salted. 2 to 4 TB butter and same with salt to taste. Peel the corn cobs and using a knife remove kernels and save. Over a medium sized pot using the back of your knife, remove all the leftover corn and milk. Leave all in pot and place water to cover. Bring to a boil and simmer for 10 minutes. Strain out through a chinoise. With the corn stock strained and in a new pot bring to a boil. Add almost all kernels, saving what you will want to use on sautee station. Simmer 5 minutes and strain. Place cooked corn in vita mix and using the reserved cooking liquid add for consistency. Push through a chinoise and season with butter and salt. Keep warm in a water bath but keep covered to avoid a skin.