Ingredients serve 2
2 tbl of butter or olive oil
¼ onion, diced
2 cloves of garlic, smashed and sliced
½ 15-ounce can of whole kernel corn, drained
1 tsp Cool Harissa Spice Blend
¼ tsp table salt
1 oz (2 tbl) white wine or vermouth
black pepper and salt
Melt the butter in a large sauté pan over medium heat and add the onions. Cook until they are translucent and then add the garlic and cook until golden.
Add the corn and salt and cook until the corn is heated through. Transfer the corn, onion, and garlic to a blender (or high-walled container if you’re using an immersion blender) and set aside. Deglaze the pan with wine or vermouth if you have it, scrape up the any browned bits, and add to the blender.
Use over pasta, beans, sautéed greens, or other vegetables.