Curry-Roasted Corn Sauce

• 2 tablespoons olive oil
• 1 large red onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 cup dry white wine
• 2 tablespoons curry paste
• 4 cups clam stock
• 2 corn husks, chopped
• 1 cup heavy cream
• 1 cup roasted corn kernels
• Salt and freshly ground pepper
• Chopped fresh cilantro

1. 1. Heat oil in a medium saucepan over high heat. Add onions and garlic and cook until soft.
2. 2. Add wine and cook until reduced by 3/4. Add the curry paste and cook for 2 minutes.
3. 3. Add the clam stock and corn husks and cook until reduced by 1/2.
4. 4. Strain the sauce into a clean medium saucepan and bring to a simmer.
5. 5. Add the cream and corn and cook to a sauce consistency. Season with salt and pepper, to taste and add the cilantro.

olive oil, red onion, garlic, white wine, curry, clam stock, corn husks, heavy cream, corn kernels, salt, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/curry-roasted-corn-sauce-50064864 (may not work)