1 clove of garlic
15ml olive oil
1OOg unsalted butter
5Og diced onion
½ tbsp vegetable bouillon
1OOml whipping cream
5OOg corn on the cob (grilled)
5Oml tap water
Salt & freshly ground black pepper to season


Crush the garlic & mix with the olive oil to make a garlic purée.

Over a moderate heat, melt the butter in a pan & sweat the diced onions & garlic purée. Add the vegetable bouillon & stir in.

Slice the grilled corn kernels off the cob & add to the pan with the cream & water. Bring to the boil.

Once boiled, add the seasoning & adjust if needed. Switch off the heat & let it cool.

Once cooled, transfer the mix to a food processor & blend until smooth. Taste & add more seasoning if required.