| Recipe Title: Corn Cream Sauce Contributed by: herbie43
List of Ingredients
2 tbs butter or olive oil
1 cup chopped onions
1/2 tsp medium-hot chili powder, (chipotle is good)
2 cups homemade or store bought chicken or vegetable stock
1 1/2 cups sweet corn kernels, fresh or frozen and thawed
2/3 cup heavy cream
1 tsp dry sherry (optional)
salt |
Preparation
Warm the butter or olive oil in a deep saucepan over medium heat. Add the onions and chile powder and saute until the onions are soft but not brown. Add the stock and the corn, cover, and simmer until the vegetables are very soft, about 10 minutes. Add the cream and sherry, (if using) and bring to a simmer. pour the mixture into a blender or food processor let the mixture cool slightly before adding to blender or processor), and puree until very smooth. strain through a fine mesh strainer, pressing down on the solids. discard the solids, and return the sauce to the pan and keep warm.
Note - depending on the corn, the sauce can appear a little "grainy" even after you strain it. If you want a more velvety smooth sauce, you can puree and strain again.
Taste the sauce and season with salt and chile powder if you think it needs it.
This sauce can be made a day or two ahead and stored covered in the fridge. | Cookbook Category
Sauces-Savory
Vegetables
General Cooking/Prep Method
Simmer
Extra Features of Recipe
Difficulty Level-Quick & Easy
Make Ahead
Tested & Approved Recipe
Yes! |
Appetizers