Corn Sauces

To continue on with my corn series of uses and recipes… I will give you two of my favorite sauce recipes. The first recipe is actually somewhat of a trick. In my first corn post I mentioned that corn has some incredible characteristics. Corn is naturally starchy and when heated it will thicken on its own. I am not a chemist, but I have to believe this is the reason corn starch does what it does. As you will see, my trick doesn't involve the powder store bought corn starch, but rather using fresh corn to create a thick puree or sauce.

CORN PUREE/ SAUCE

Ingredients

8 ears of fresh corn, kernels removed

H20, as needed

Salt, as needed

Pepper, as needed

1. Remove the kernels from the cob using a knife. I like to take a large pan or bowl, I place a clean towel in the bottom and place the ear of corn vertically on the towel. I then use my knife to cut downward. This method helps keep all the kernels from going everywhere and the towel keeps you from ruining your knife by hitting the bottom of the pan or bowl. After all the kernels are removed from the ears of corn, slowly remove the towel and scrap any kernels that are on the towel.
2. In a blender, add the kernels with just enough water to get the blender going. You want to keep this puree as thick as possible.
3. Once the corn is pureed, pass it through a fine mesh strainer to remove any solids.
4. Place the corn puree in a heavy bottom pan and put it on medium heat.
5. Here is where the magic happens, continually whisk the corn puree over medium heat and watch it thicken. It will take a few minutes but when it happens it goes quick. Make sure you stir or whisk constantly, the corn is full of sugar and will stick and burn on the bottom of the pan if not careful
6. Season the puree to your liking

You can use the finish product as a puree, or as a sauce. You can add whatever you like to the base, such as cayenne if you want more heat. I have always loved corn paired with Salmon…

White Balsamic Corn Sauce

Ingredients

6 ears of corn, kernels removed

3 strips bacon, chopped

4 shallots, thinly sliced

1 cup white wine

1 cup white balsamic vinegar

2 cups heavy cream

½ lb butter, cubed

Salt, as needed

Pepper, as needed

1. In a heavy bottom sauce pan, with deep sides, render the bacon. Add the shallot and sweat until the shallots are soft.
2. Add the white wine and white balsamic vinegar. Turn the heat up to high and cook until the liquid has reduced and is almost dry. Next add the cream and do the same. You want to reduce the cream by half until it is thick.
3. Transfer the mixture to a blender or use a stick blender. Puree the mixture until it is smooth. Slowly add the cubed butter into the sauce until it is thick and has a sauce like consistency. Strain the finished product through a fine mesh strainer to catch any solids.
4. Season with salt and pepper.

The finished sauce should have a nice tang to it and should be sweet as well. Once again, you can do whatever you like to the base sauce. I like to add sautéed corn, crispy diced bacon and sliced scallion or chive to mine. I think it pairs really well with salmon or any other piece of fish.