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Southwest Corn Sauce in a wooden bowl with sour cream and avocado on top with two spoons on a white plate
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5 from 1 vote

Southwest Corn Sauce

This Southwest Corn Sauce is good on just about anything!!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Keyword: corn sauce
Servings: 12
Calories: 250kcal
Author: Loaves and Dishes


  • 4 ears fresh pepper or 4 Cups frozen or 4 cups canned corn
  • 1/8 Cup olive oil
  • 1 medium sweet onion – diced
  • 1 fresh red or green bell pepper or 1 Cup frozen chopped bell pepper
  • 3 TBS chili powder
  • ½ cup dry white wine
  • 2 Cups chicken stock Vegan – vegetable stock
  • ½ cup heavy cream Vegan -½ Cup Coconut Cream
  • 3 cloves garlic minced.


  • Cut the kernels off of the corn cob if using fresh corn. Place ¼ of the corn kernels (regardless if frozen, fresh or canned) into blender or food processor and puree until smooth.
  • Heat olive oil in heavy skillet (prefer cast iron skillet) over medium heat, add onions and bell peppers, cook while stirring until onions are soft – about 3 minutes. Add the chili powder and cook, stirring constantly for one minute.
  • Add the wine, chicken stock, pureed corn and bring to a boil over medium heat, stirring occasionally – boil for about 15 minutes until reduced by ½.
  • Reduce heat to medium, add the cream (coconut cream), corn kernels, garlic and cook for 5 minutes, stirring occasionally.
  • Season with salt and pepper to taste. VERY IMPORTANT TO TASTE! Peppers are more/less bitter depending on the season – any bitter taste can be reduced/eliminated by adding more salt.
  • Garnish – use whatever works with your dish – very yummy with scallions, avocado, tomato, sour cream, cheese – your choice!


Simple and delicious


Calories: 250kcal