Sweetcorn crema

Sweetcorn crema

By
From
Cantina
Makes
500 ml
Photographer
Chris Middleton

This crema makes a lovely, sweet creamy addition to many dishes. Used with Lobster tamales Veracruz-style it adds moisture to the filling and dough. Like a Mexican creamed corn, this is a great sauce for cutting through the heat of many sauces.

Ingredients

Quantity Ingredient
60ml rice bran oil
1/2 white onion, finely chopped
3 garlic cloves, sliced
2 corn cobs, kernels removed, husks retained for stock
250ml chicken stock
160g low-fat sour cream
1 small handful tarragon leaves, finely chopped
sea salt, to taste

Method

  1. Heat the oil in a medium saucepan over low heat. Cook the onion and garlic until softened. Add the corn kernels and cook for 2 minutes. Add the chicken stock and corn husks, increase the heat and bring to the boil. Turn down the heat and simmer until the stock reduces to just cover the corn. Discard the husks.
  2. Transfer to a food processor or blender and process, gradually adding half of the sour cream, to make a smooth sauce.
  3. Strain through a fine-mesh sieve and set aside to cool.
  4. Stir in the remaining sour cream and the tarragon. Season to taste.
  5. Store in an airtight container in the refrigerator for up to 1 week.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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