Sweet Corn Sauce

[Guest guest]

I tried a new recipe from “Prevent and Reverse Heart Disease” by Caldwell

Esselstyn (page 162). I used it as dressing for my salad last night. It’s

easy to make and yummy.

 

Judy

 

 

 

Sweet Corn Sauce

 

 

 

5 ears uncooked fresh corn or 1 16 oz package frozen corn (I used a can of

corn.)

 

1 small onion, chopped ½ cup

 

½ cup vegetable broth or water

 

 

 

Cut corn off cob and scrape cobs to extract juice. If you are using frozen

corn, thaw under running water. (I drained the canned corn.)

 

 

 

Place all ingredients in a blender and process until smooth.

 

 

 

Put blended mixture in a pan and cook like scrambled eggs until it thickens.

Add water if necessary.