My Recipe Box

Creamy Corn Sauce

RATE IT

Serves four to six.

Yields about 2 cups.

  • by from Fine Cooking
    Issue 105

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.

  • 1 Tbs. extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 tsp. all-purpose flour
  • 1/4 cup dry white wine
  • 1-3/4 cups lower-salt chicken broth
  • 1 sprig fresh thyme
  • 2 cups fresh corn kernels (from about 4 ears of corn)
  • 2 tsp. unsalted butter
  • 1 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper

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):
Calories (kcal): 100; Fat (g): fat g 4.5; Fat Calories (kcal): 40; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 3; Monounsaturated Fat (g): 2.5; Carbohydrates (g): carbs g 13; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 210; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 2;

Photo: Scott Phillips

Absolutely love this sauce! I've made it several times to go with grilled salmon, and we like to drizzle it over the vegetables and rice that we're having, as well.

Wonderful - I wanted to make a half recipe and thus bought 2 ears of corn but got the 2 cups needed for the full recipe and thus went ahead with a full batch. First time with salmon and then 2 days later had some with grilled marinated chicken breast. You need to take a lot of care to get the corn really pureed for the silkiest texture. I am planning on thinning the remaining puree a bit and making creamy corn soup.

The Creamy Corn Sauce is very good as with most things Ellie gives us. The only thing that I question is the texture of the sauce. It is thick and seems like a side dish to the Fish. I am going to also try making the Creamy Corn Sauce with grilled fresh sweet white corn. Ellie, Thanks for all your great ideas!!!

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More