Southwestern Corn Sauce
By: Wendi Spraker
Published: Friday, January 9, 2015 - 12:52pm

Ingredients




4 ears fresh pepper or 4 Cups frozen or 4 cups canned corn
⅛ Cup olive oil
1 medium sweet onion – diced
1 fresh red or green bell pepper or 1 Cup frozen chopped bell pepper
3 TBS chili powder
½ cup dry white wine
2 Cups chicken stock (Vegan – vegetable stock)
½ cup heavy cream (Vegan -½ Cup Coconut Cream)
3 cloves garlic, minced.

Preparation

1 Cut the kernels off of the corn cob if using fresh corn. Place ¼ of the corn kernels (regardless if frozen, fresh or canned) into blender or food processor and puree until smooth. 2 Heat olive oil in heavy skillet (prefer cast iron skillet) over medium heat, add onions and bell peppers, cook while stirring until onions are soft – about 3 minutes. Add the chili powder and cook, stirring constantly for one minute. 3 Add the wine, chicken stock, pureed corn and bring to a boil over medium heat, stirring occasionally – boil for about 15 minutes until reduced by ½. 4 Reduce heat to medium, add the cream (coconut cream), corn kernels, garlic and cook for 5 minutes, stirring occasionally. 5 Season with salt and pepper to taste. VERY IMPORTANT TO TASTE! Peppers are more/less bitter depending on the season – any bitter taste can be reduced/eliminated by adding more salt. 6 Garnish – use whatever works with your dish – very yummy with scallions, avocado, tomato, sour cream, cheese – your choice!

About

This delicious zesty Southwest Corn Sauce is DELICIOUS on EVERYTHING!  Vegetarian and Vegan Friendly - but EVERYONE will LOVE it!