A sweet and creamy corn sauce to accompany meat or fish
Author:Tim
Prep Time:30
Cook Time:30
Total Time:1 hour
Yield:8 cups1x
Ingredients
Scale
8 frozen ears of corn or 16 frozen cobbettes
3 TBL chicken flavored bouillon granules
1 cup sugar
4 –1/4 cups water – divided
1 cup heavy cream
1–1/4 cups AP flour
Instructions
Grate the corn with a hand grater straight from the frozen cobb. Use an oven mitt to handle the frozen corn and protect your fingers! This creates what looks like a powder. Don’t cut the kernels off the cob first, or use a blender or food processor. Only hand grating will give you the right texture
Place the powdered corn, chicken bouillon, 3 cups of water and cream in a heavy bottom pot and bring it to a boil
While waiting for the boil make a slurry by whisking together the flour and 1-1/4 cups of water
When the corn mix is at a low boil, add the slurry and cook 20 more minutes to fully cook the flour. As it cooks it will thicken to a sauce. If it gets too thick, just add a little water and whisk
Use it immediately, or allow it to cool and freeze it in an airtight container until ready to use. Thaw in the fridge two days before re-heating
Notes
Recipe and instructions courtesy of Chef Ben Ortiz, former executive chef at Hardscrabble Country Club in Fort Smith, Arkansas.