Ingredients Jump to Instructions ↓

  1. 1 teaspoon olive oil

  2. 1/4 cup minced yellow onion

  3. Salt and freshly ground black pepper to taste

  4. 3 cups fresh sweet corn kernels (from 3 medium-size ears)

  5. 1 teaspoon minced garlic

  6. 1 fresh jalapeÒo, seeded and minced

  7. 2 cups heavy cream

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a medium-size saucepan over medium heat. Add the onion, season with salt and pepper, and cook, stirring, for 1 minute. Add the corn, garlic, and jalapeño and season with salt and pepper. Cook, stirring, for 2 minutes. Add the heavy cream, bring to gentle boil, and cook until the cream reduces by one fourth, 6 to 8 minutes. In a blender or using a handheld blender, puree the sauce until smooth. Season again with salt and pepper. Serve the sauce hot with the burritos.

  2. Yield : about 2 1/2 cups


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