Sweet Corn Cream Sauce
Yields 4 cups

2 tablespoons extra virgin olive oil
1 large onion, diced
4 ears of corn, kernels cut from cob
2 cloves garlic, minced
4 cups heavy cream (or half and half)
4 egg yolks
salt and pepper, to taste

Heat oil in a medium saucepan over medium high heat. Add onion and cook for a few minutes until slightly softened. Add corn and garlic and cook for 3 more minutes. Add cream and simmer together for 10 minutes. Carefully transfer to a blender and puree. Strain mixture through a fine mesh strainer; return cream to the top of a double boiler and discard solids. Whisk some of the hot cream into the egg yolks to temper the eggs, then whisk the eggs into the cream. Cook over a double boiler until thickened, stirring constantly. Season with salt and pepper to taste.