Corn Sauce

This is a very interesting recipe, in that it can be used as a soup as well. Where I learned it, it was used as a sauce for mostly fish and seafood dishes.

This one takes a little bit of time and effort; a hand blender is needed, a very fine sieve is needed to strain the product and a lot of corn is needed.

Once you've mastered the technique, you will use it again and again for other dishes as well and use the technique to make other sauces.

Anyway, this is what you'll need:

2 bags of frozen corn

1 cup chopped red onions

1/2 cup chopped garlic

2 qt cream or half/half can be substituted

1 cup chicken stock or vegetable stock can be substituted

2 jalapenos seeded and chopped

2 sticks of butter......yes, 2 sticks of butter, or about 1/2lb

Herbs

Method:

In a 8-10qt soup/stock pot, saute onions, garlic and jalapenos in a little butter for a few minutes

Add the frozen corn and stir until it is mixed well

Add chicken/vegetable stock and let it cook until almost boiling, making sure it's cooking in low-medium heat

Add cream or half/half and let it all cook together until the liquid is about 1/3 or less left

Turn off the heat

Liquefy the mixture using the hand/stick blender while adding butter a little bit at a time.

As the butter melts and emulsifies with the sauce, you will notice it will get thicker.

Strain everything using the sieve/strainer while pressing the mixture to get more liquid out into a smaller pot/pan

When done, discard all the solids and reheat the liquid (this is the sauce) to cook for another 10-15 minutes. Et voila............the corn sauce is done.

When serving this with Fish make sure you season it. You noticed I didn't specify any salt/pepper seasonings.