Sweet Corn Puree:
4 ears of corn, grilled, kernels removed
½ onion, small diced
2 Tablespoons butter
1 Tablespoon Agave (or honey)
¼ C Vegetable Stock (or chicken stock)
¼ C Heavy Cream
Salt and Pepper to Taste
Saute the corn and onions in butter until onions are soft. Add the Agave, stock and cream and simmer for another 10 minutes.
Place all the ingredients in a blender and carefully puree. Pour puree through a strainer to remove pulp. Simmer puree for another 10 minutes to thicken. Add more stock if you need to adjust consistency. Season with salt and pepper.