Sweet Corn Sauce
by Lucia Watson, Chef , Lucia’s Restaurant, Minneapolis, Minn.
- 1 to 2 tablespoons olive oil
- 1 small onion, diced
- 2 cups sweet corn kernels
- 1/2 cup cream
- 1/2 cup water
- Splash white wine
- Salt and pepper
- 1 bay leaf
- 1 sprig of thyme
Heat olive oil in a heavy-bottomed pan over medium heat. Add the onion and cook until soft. Stir in the corn and cook for about 1 to 2 minutes. Add the cream, water, wine, herbs; add salt and pepper to taste. Bring to a boil, then turn down the heat and simmer for about 5 minutes. Remove the herbs and put the mixture in a blender. Blend until smooth.
Taste and adjust seasoning. Spoon sweet corn sauce over grilled steaks. Serve with sliced heirloom tomatoes drizzled with olive oil and ripped up basil leaves.
NOTE: Be careful when blending hot liquids, because the blender can explode. It is best to pulse and keep the lid slightly ajar, with a cloth covering the top of the blender.