INGREDIENTS
1 tbsp butter, 1 cup corn (boiled), 1 tsp garlic, chopped, 1 tsp onion, chopped, 1 tbsp roux (white) (1/2 tbsp butter + 1/2 tbsp flour), Salt to taste, 2 cups veg stock (as per consistency), Charred corn to garnish, Chilli oil
METHOD
• In a pan, melt butter.
• Add garlic, onion, boiled corn and sauté till translucent.
• Add the roux and veg stock. Mix well.
• Blend this into a smooth purée in a blender.
• Pour the purée in a sauce pot and bring it to a boil.
• Adjust the consistency with veg stock and season with salt.
• Serve with charred corn and a drizzle of chilli oil.
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