A tasty corn sauce that goes well on seafood. I actually like this drizzled lightly over a salmon or crab cakes.
2 Shallots, chopped
1 cup Whole kernel corn, drained
1/4 cup Poblano chili, chopped fine
Salt to taste
1 tablespoon Clarified butter
1/2 cup Dry white wine
1 cup Heavy cream
White pepper to taste
Saute the shallots in a 10 inch frying pan in the clarified Butter
When tender, add corn and Chilies
Cook a minute or two then add the wine
Boil to reduce by one-third
Stir in the Cream and bring to a boil again
Season to taste with salt and pepper
Puree 2/3 of the corn Sauce then stir back into remainder