Pepper and Corn Sauce

“While searching for a peppercorn sauce recipe, I came across a pepper and corn sauce in one of my John Ash cookbooks. This was designed as a vegetarian sauce for tamales or crepes, but it is simple and delicious on fish or chicken. I adapted the recipe for what I had on hand from the garden. It comes together quickly and has a bright
fresh taste.”

Katie Wetzel Murphy, Winery Ambassador and Family Partner

Serves: 4-6

Ingredients:
1 Tbsp AVV olive oil
¼ cup leeks, chopped
¼ cup sweet or spicy peppers, chopped
1 cup dry white wine
2 cups chicken or vegetable stock
1 cup heavy cream
Kosher salt, to taste
Black pepper, freshly ground, to taste
1 cup fresh corn kernels
12 cherry tomatoes, halved
Fresh basil leaves, shredded

Method of Preparation:
In a medium saucepan, heat the olive oil. Add the leeks and peppers and sauté until soft.

Add the wine, stock and a sprinkle of salt, then bring to a boil and reduce the liquid by half.

Add the heavy cream and simmer on a low boil until reduced to sauce constituency.

Stir in corn, then season with salt and pepper.

Spoon sauce over fish, chicken, crepes or pasta, and top with tomatoes and shredded basil leaves.