Sauce: 1 onion, finely diced

4 ears of corn, kernels removed from cob -- cobs reserved

1 tablespoons olive oil

4 cups water

Salt Pepper Cayenne pepper 2 to 3 tablespoons unsalted butter

1 spice bag

In saute pan heat olive oil and cook onions until transparent. Add corn and cook until very tender, about 7 - 10 minutes. Set aside. Slice cobs. Place cob slices in a sauce pan and cover with water. Bring to a boil and add spice bag. Let simmer until you have 2 cups of liquid. Strain broth and discard cobs and spice bag. Add broth to onions and corn mixture. Let simmer for about 5 minutes and then place in a food processor. Process until smooth. Pass through a strainer and season with salt, pepper and cayenne to taste. Whisk in butter. Set aside and keep warm.

* Spice Bag: 1/2 bay leaf, 1 sprig of thyme, 10 white peppercorns, 5 parsley stems placed together in tied cheesecloth