Recipe courtesy of Emeril Lagasse
about 2 1/2 cups


  • 1 teaspoon olive oil
  • 1/4 cup minced onions
  • 3 ears of sweet corn, scraped from the cob
  • 1 teaspoon minced garlic
  • 1 fresh chili pepper, stemmed, seeded and minced
  • 2 cups heavy cream
  • Salt and pepper


In a saucepan, over medium heat, add the oil. When the oil is hot, add the onions and saute for 1 minute. Add the corn, garlic and chili pepper. Season with salt and pepper. Saute for 2 minutes. Add the cream and bring the liquid to a simmer. Simmer, over medium heat for 6 to 8 minutes, or until the cream reduces by 1/4. Using a hand-held blender, puree the sauce until smooth. Season the sauce with salt and pepper. Serve the sauce with the burritos.

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