Corn beurre blanc

Ingredients for 4 persons:

2 corn cobs
3 tbsp butter
salt
2 shallots
50 ml white wine
1 clove of garlic

Preparation:

Let the corn simmer in salted water until it is soft, then cut it off the cob. Keep the water in which it was cooked. Dice the shallots finely. Then sweat the diced shallots in butter, pour in the white wine and reduce the mixture to half the volume.

Then pour the water used to cook the corn onto the stock and reduce again by half. Meanwhile, crush the garlic with the back of the knife, add to the stock and steep for 10 minutes.

Finally, whisk the butter into the stock until the mass is light and fluffy. Then add the cooked corn.