Remove the husks from the corn and, using a large sharp knife, cut off the kernels as close as possible to the cobs. Juice the kernels in a juicer. Transfer the juice to a double boiler over simmering water and cook for 5–10 minutes or until thick, silky and smooth. Pass through a fine sieve. Set aside and keep warm.
This can be made up to 1 day in advance and stored in an airtight container in the fridge. Reheat before serving.
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