Yield: Yields about 2 cups.
Servings: four to six.
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.
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.
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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!!!
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