This bright green sauce looks beautiful, tastes amazing, and it pairs perfectly with the ricotta gnudi. You can use frozen, fresh corn ears or corn from a can but I want to say that using FRESH corn and grilling the cob before cooking it in the sauce; is a little secret that makes a difference and a nice and easy way to take this sauce to the next level adding a smokey layer of flavor.
The secret to the neon green color is the lemon juice. It will help with the oxidation process that turns the herbs a darker color and also adds a boost of flavor.
Ingredients:
3 cups of corn
1 shallot
1/2 bunch of fresh basil (about 1 cup of lose leaves in a bunch)
1/2 tsp red pepper flakes
1 1/2 tbsp fresh lemon juice
1 oz of butter
1/2 cup of cream
1/2 tbsp garlic
1 1/4 cups of vegetable stock + 1 1/4 cups after blend
Salt & Pepper
Method:
Heat a medium pan, melt the butter and saute the shallot, garlic, and red pepper flakes.
Add the corn, cream, and stock; simmer for 20 minutes.
Blend with fresh lemon juice and fresh basil.
Season with salt and pepper to taste.
Strain through a mesh strainer.
Store in an airtight container in the coldest part of the refrigerator.
