corn sauce, my way
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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prep time
cook time
method
Stove Top
yield
Ingredients
- 2 ears corn, scraped, kernels only
- 1/2 teaspoon salt
- 2 twists from pepper mill
- 1/4 cup chopped onion, chop fine
- 1/4 cup chopped green onions, chop fine
- 1 tablespoon minced garlic
- 2 cups chicken stock
How To Make corn sauce, my way
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Step 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.
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Step 2NOTE: you may not need all the broth, or can add more corn if needed to get the appropriate thickness of sauce.
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