Chili Corn Sauce for Burritos |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A dipping sauce for your favorite Burrito recipe. It will be gone before the Burritos! *Recipe from Emeril's cookbook Ingredients:
1 teaspoon olive oil |
1/4 cup minced yellow onion |
salt |
freshly ground black pepper |
3 cups fresh sweet corn kernels (from 3 medium-size ears) |
1 teaspoon minced garlic |
1 fresh jalapeno, seeded and minced |
2 cups heavy cream |
Directions:
1. Heat the olive oil in a medium-size saucepan over medium heat.
2. Add the onion, season with salt and pepper, and cook, stirring, for 1 minute.
3. Add the corn, garlic, and jalapeno and season with salt and pepper.
4. Cook, stirring, for 2 minutes.
5. Add the heavy cream, bring to gentle boil, and cook until the cream reduces by one fourth, 6 to 8 minutes.
6. In a blender or using a handheld blender, puree the sauce until smooth.
7. Season again with salt and pepper.
8. Serve the sauce hot with the burritos.
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