We use this sauce with corn ravioli at the restaurant, it's aroma and complexity grows with a few drops of truffle oil at the end.
6 ears Corn, cleaned, kernals only
2 yellow Onions, small dice
2 cloves Garlic
1 quart Chicken Stock
1 quart Heavy cream
Salt Pepper, Tabasco
Cook the onions and garlic untill brown, carmalized and sweet, then add the corn, cook untill all the liquid the corn gives up has reduced. Add the Chicken stock, reduce heat to low and reduce by half allowing corn and onions to cook through. Finally, add cream and warm up gently, puree half this mixture in a blender, this will thicken the sauce appropriatly. Season with salt, pepper, and tabasco, go heavy if you want more heat, and lastly truffle oil if desired.