Corn Sauce, My Way

Corn Sauce, My Way

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Megan Stewart


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.


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Stove Top


  • 2
    ears corn, scraped, kernels only
  • 1/2 tsp
  • 2
    twists from pepper mill
  • 1/4 c
    chopped onion, chop fine
  • 1/4 c
    chopped green onions, chop fine
  • 1 Tbsp
    minced garlic
  • 2 c
    chicken stock

How to Make Corn Sauce, My Way


  1. Heat 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.
  2. NOTE: you may not need all the broth, or can add more corn if needed to get the appropriate thickness of sauce.

Printable Recipe Card

About Corn Sauce, My Way

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American

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