Southwestern Corn Sauce
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.
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.
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.
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.
Reduce heat to medium, add the cream (coconut cream), corn kernels, garlic and cook for 5 minutes, stirring occasionally.
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.
Garnish – use whatever works with your dish – very yummy with scallions, avocado, tomato, sour cream, cheese – your choice!