We needed a sauce to complement our Chili Crusted Black Sea Bass, and we decided to defrost some corn from our annual corn fest with my in-laws as the main ingredient for the sauce. The corn-fest involves shucking oodles of corn (usually hundreds of ears) and processing it in two ways. The first way is to boil it and then cut the kernels off the cobs to freeze. The second is to grate the corn with a box grater and then cook that down a little before freezing. The second way (also a key component for Corn Pudding) is what we used for this sauce. We pureed it in a blender and then used that liquid and a Roux to make a thick earthy/sweet sauce…and some habanero powder to give it a little kick!
We served our Sweet Corn Velouté as a base for our fish alongside blistered cherry tomatoes and sauteed green beans. If you prefer something other than fish, we think this sauce would also pair really nicely with BBQ chicken or pork! You could even serve this as a soup starter course if you prefer that over a sauce!
Time: 30 Minutes
Ingredients (makes 2 servings)
- 6-8 oz Corn…Fresh or Frozen. We used fresh, but frozen and thawed will work in a pinch.
- 2 Tablespoons Butter
- 2 Tablespoons All Purpose Flour
- Kosher Salt
- Optional: Habanero or Cayenne Powder for a little kick
Method:
- If using fresh corn on the cob, use a box grater to grate the corn (being careful to not grate the cob itself). Then, heat a small pot, and bring the corn to a simmer for a few minutes. Puree the corn in a blender.
- If using frozen corn kernels, defrost, and puree in a blender.
- Melt your butter in a small saucepan, and when it’s fully melted, whisk in your flour to form your roux.
- Let sit for a minute, and then pour in your pureed corn.
- Sprinkle in some salt and your optional habanero or cayenne powder.
- Stir occasionally as your sauce thickens.
- Plate, devour, and enjoy!
