Creamy Corn Sauce

A simple purée of simmerd summer corn in broth makes for a creamy (but cream-free) sauce for meat, chicken, and fish. This sunny sauce is especially good with grilled chicken, salmon, or shellfish.

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  1 Tbs. extra-virgin olive oil
  
  


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  1 small yellow onion, chopped
  
  


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  1 tsp. all-purpose flour
  
  


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  1/4 cup dry white wine
  
  


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  1-3/4 cups lower-salt chicken broth
  
  


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  1 sprig fresh thyme
  
  


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  2 cups fresh corn kernels (from about 4 ears of corn)
  
  


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  2 tsp. unsalted butter
  
  


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  1 tsp. chopped fresh thyme
  
  


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  Kosher salt and freshly ground black pepper
  
  

Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook until tender but not browned, about 3 minutes. Stir in the flour and cook, stirring, for about 1 minute. Stir in the wine, bring to a boil, and cook until the wine is reduced by about half, 1 to 2 minutes. Add the broth and thyme sprig and bring to a boil. Add the corn and simmer over medium-low heat until the corn is tender, about 15 minutes. Discard the thyme sprig.


Purée the corn mixture in a blender until smooth. Return the purée to the pan and stir in the butter, chopped thyme, 1 tsp. salt, and a pinch of pepper.