SMOKED CORN SAUCE(SALLYE)

★★★★★ 1 Review
grandedame avatar
By sallye bates
from Austin, TX

From the files of the Executive Chef at Hotel Adolphus in Dallas with my "tweaks". Really good served over grilled or blackened fish

serves 2 to 4
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients

  • 3 c
    fresh sweet corn
  • 1 md
    sweet onion, chopped
  • 1/2 tsp
    white peppercorns
  • 1 clove
    garlic
  • 5 c
    chicken broth
  • 4 slice
    smoked bacon
  • 1 pinch
    saffron
  • 1/2 tsp
    celery salt (optional)
  • 1 dash
    liquid smoke (optional)
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How To Make

  • 1
    NOTES & ALTERNATES: 1. Okay to sub frozen corn if thawed and drained 2. Can sub mixed peppercorns if you don't have white only 3. If saffron not available, use a pinch of turmeric or curry powder
  • 2
    Finely mince onion and garlic either in food processor or by hand Mince the bacon Place all ingredients except broth in heavy skillet and cook on medium high heat until corn mixture is well roasted. Add broth to the skillet and bring to a boil Turn heat down to simmer for about 7-10 minutes until broth begins to thicken
  • 3
    Remove from heat and pour into blender Blend until smooth Strain mixture through a sieve or strainer into serving dish or airtight container
  • 4
    If not used immediately, can be stored in fridge in airtight container for several days.
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