Travel Reference
In-Depth Information
41
Corn Cream
This is a good example of how vegetable purees can be
turned into delicious sauces. You could use the same ap-
proach utilizing sweet peas, roasted butternut squash, car-
rots, etc.
2 tablespoons butter or olive oil
1 cup chopped onion
½ teaspoon medium-hot chile
powder, such as chimayo
or chipolte
Warm the butter in a deep saucepan over moderate
heat. Add the onions and chile powder and sauté until
onions are soft but not brown. Add the stock and the
corn; cover and simmer until vegetables are very soft,
about 10 minutes. Add cream and sherry and bring to
a simmer. Off heat, carefully puree in a blender un-
til very smooth. Strain through a fine mesh strainer,
pressing down on the solids. Discard solids and return
sauce to pan and keep warm. Season to your taste with
salt and additional chile.
2 cups chicken or vegetable stock
1½ cups sweet corn kernels, fresh
or frozen
²/
³
cup heavy cream
2 teaspoon dry sherry (optional)
Salt
Sauce can be made a day or two ahead and stored cov-
ered and refrigerated.
.
YIELD
,
Yields about 2 cups
