- Start by husking the ears of corn. Using a sharp knife, stand the individual ears on end and slice downward, carefully removing the corn kernels from the cob. Place the cut kernels into a blender.
- Next, take your knife in your dominant hand and hold the cob core in the other. Using the back side edge of your knife rather than the cutting edge, press the knife into the cob and starting at the top near your hand, slide it down the length of the stalk, creating a squeegee effect. Catch the squeegeed “corn milk” in a bowl.
- Repeat this process until all of the cob cores have been evenly scraped and then discard them. Transfer the “corn milk” to the blender with the cut kernels.
- Add the water, sugar and salt to the blender containing the kernels and corn milk and puree the mixture until smooth. Then, strain the puree through a fine meshed sieve directly into a medium sized stainless steel pot and add in the heavy cream, bay leaf and thyme. No need to dice or crush the bay and thyme, as they will be removed later.
- Place the pot over a medium flame. Slowly increase the heat until the mixture is at a boil, whisking occasionally. The natural starches from the corn will gradually thicken the mixture.
- Once the mixture has reached a boil, remove it from heat and fish out the bay leaf and thyme sprig. If you have a handheld immersion blender use that to add in the diced butter, if not, simply whisk in by hand.
- If your corn is high on the starchy side your sauce will still be very thick after you add the butter—simply adjust the consistency with a little water. If the puree has grown clumpy, feel free to strain it again.
- Lastly, season to taste with the salt, and a few drops each of Franks Red Hot Sauce, lime juice and white truffle oil.
- Serve warm!
Note: The finished sauce keeps in the fridge for 4-5 days and can also be frozen for later use.