corn sauce, my way
No Image
We had a fantastic meal at a restaurant in NC called Cruz. It has closed down with covid, but they had a corn sauce that they served over veggie burritos that was just to die for. Both Barb and Tori enjoyed it as much as I did, so I have been looking for a recipe to try at home. This is the closest I could find, and needed some altering to get the way I remember it being. The original recipe was from Emeril, but with the changes, now My Way.
►
method
Stove Top
Ingredients For corn sauce, my way
-
2ears corn, scraped, kernels only
-
1/2 tspsalt
-
2twists from pepper mill
-
1/4 cchopped onion, chop fine
-
1/4 cchopped green onions, chop fine
-
1 Tbspminced garlic
-
2 cchicken stock
How To Make corn sauce, my way
-
1Heat skillet on high heat, when hot, add corn, salt and pepper and cook. Shake skillet so corn chars, about 2 min, then add onion, green onion and garlic and char 1 min. Add chicken broth, bring to boil. Reduce and simmer 15 min. Remove from heat, puree to a sauce. Serve over burritos or enchiladas.
-
2NOTE: you may not need all the broth, or can add more corn if needed to get the appropriate thickness of sauce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT