A simple purée of simmerd summer corn in broth makes for a creamy (but cream-free) sauce for meat, chicken, and fish. This sunny sauce is especially good with grilled chicken, salmon, or shellfish.
Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook until tender but not browned, about 3 minutes. Stir in the flour and cook, stirring, for about 1 minute. Stir in the wine, bring to a boil, and cook until the wine is reduced by about half, 1 to 2 minutes. Add the broth and thyme sprig and bring to a boil. Add the corn and simmer over medium-low heat until the corn is tender, about 15 minutes. Discard the thyme sprig.
Purée the corn mixture in a blender until smooth. Return the purée to the pan and stir in the butter, chopped thyme, 1 tsp. salt, and a pinch of pepper.
Make Ahead Tips
The sauce may be made and refrigerated up to 1 day ahead.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips