Sweet Corn Sauce or Salsa Alla Crema Di Granturco |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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What's not to love about fresh corn? One of my most favorite cooking books is Flodia Rigante's Italian Immigrant Cooking. This is on page 161 and she tells us this is an old familly recipe and the unusual sauce will quickly become a favorite for our family as well. The sauce can be served as a vegetable side dish by itself or as a sauce to complement any pasta of your choice. Oh, is it ever 'moreish!' Ingredients:
6 ears fresh corn (large and cut off the cob) |
1/4 cup olive oil |
1 large green bell pepper, diced |
1 large red bell pepper, diced |
1 medium onion, diced |
4 large garlic cloves, minced |
1/2 tablespoon oregano |
1/2 tablespoon basil |
1 1/2 cups half-and-half |
salt |
pepper |
Directions:
1. Cream the cut corn kernals in a blender or food processor.
2. Heat the olive oil in a large, deep skillet. Add the peppers, onion, and garlic.
3. Saute' lightly over low heat until the vegetables are slightly tender.
4. Add the creamed corn, oregano, and basil, then cover and simmer for about 20 minutes.
5. Stir in the half and half. Season with salt and pepper to taste. Continue to simmer over very low heat for 5 minutes. Check often. (Be sure NOTto boil or else the cream will coagulate.).
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