Laretha's Tasty Corn Sauce

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Those of you who read this blog regularly know that one of the friends I really enjoy cooking with is Laretha Randolph. Over the years, she has given me lots of good recipes that I’ve passed along to you.

Recently we went to the Randolph’s for dinner and she came up with another goodie, perfect for the summer season: a tasty and really REALLY easy-to-make corn sauce.

She had made fresh salmon croquettes adapted from a recipe in Cook’s Illustrated Magazine. As wonderful as the sauce was with the croquettes, Laretha says it is also a great dressing for a salad with hot fried okra on top.

This would also be really good with grilled salmon, tuna or swordfish.

With fresh locally grown corn abundant in all the farmers’ markets, there’s no better time to try this than now!

LARETHA’S CORN SAUCE

4 ears fresh corn, shucked
1 cup corn oil
1/3 cup white wine vinegar
¼ tsp salt (or to taste)
Your favorite salmon croquette recipe
Salad greens for 6 servings

Preheat the oven to 450 degrees. Place the ears of corn on a lightly greased baking sheet and roast until done through and lightly golden in places.

Cut the kernels from the corn. Scrape the cobs with the edge of the knife to get all the good juicy parts. This should give you about 2 cups. Reserve ½ cup for garnish.

Put the rest of the corn into a blender or food processor with the remaining ingredients and process until smooth. The sauce will be thick. Taste and add a little more salt if necessary.

Toss about half the sauce with the salad greens. Divide among six plates. Put the salmon croquettes on the side and spoon the rest of the sauce over them. Sprinkle with the reserved corn kernels and serve immediately. Serves 6.