Jalapeno Corn Gravy

By á-47

Ingredients

• 1 cup vegetable broth
• 1 Tbsp. cornstarch
• 1 Tbsp. olive oil
• 1 medium onion, chopped
• 2 jalapenos, seeded and chopped
• 3 cloves garlic, chopped
• pinch of rubbed sage
• 2 cups corn
• 1/4 cup milk
• salt
• lemon juice

Preparation

Step 1

Mix the cornstarch with the broth. Set aside.

Cook the onion and jalapenos for a few minutes in the olive oil until the onion gets soft. Add garlic and sage and stir for a minute or so.

Add the corn and cook over medium high heat until some of the corn actually browns a little bit. Add the broth and milk and bring to a simmer. Cook for 5 minutes or so until thickened. Let it cool off the heat for a bit.

Puree in a food processor blender until smooth smooth smooth.

When it is time to eat, warm it up gently. You might need to add a bit of water. It may come out pretty thick when cooled.