Prepare a corn stock: Peel and remove all the outer leaves and the stalks from the cobs of corn. Using a sharp knife, slice the corn kernels from the cobs and keep separate until ready to use. Cut the cobs in half.
In a heavy-based pan melt
Make the sauce in a clean heavy-based pan. Melt the remaining butter over medium heat until foaming and add the remaining chopped onion and sweat for 3 minutes without colour. Add the corn kernels and a large pinch of salt and continue to sweat without colour for a further 3 minutes. Pour the corn stock over the corn and bring to the boil. Reduce the heat to a simmer and continue to cook for 25 - 30 minutes until the corn kernels are tender. Add the cream and cook for a further 5 minutes. Remove the sauce from the heat, place in a blender and blend until smooth. Pass through a fine sieve into a stainless steel bowl, pressing down hard on the corn to extract as much flavour and colour as possible. Season to taste with salt and freshly ground pepper. Place the corn sauce in the fridge until lukewarm and add the chopped basil to infuse the sauce for 2 hours. Pass through a fine sieve once again. Reheat the sweet corn and basil sauce over a low heat. Check the seasoning and adjust if necessary.
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