- 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 handheld blender, puree the sauce until smooth. Season the sauce with salt and pepper. Serve the sauce with the burritos.