Crush the garlic & mix with the olive oil to make a garlic purée.

Over a moderate heat, melt the butter in a pan & sweat the diced onions & garlic purée. Add the vegetable bouillon & stir in.

Slice the grilled corn kernels off the cob & add to the pan with the cream & water. Bring to the boil.

Once boiled, add the seasoning & adjust if needed. Switch off the heat & let it cool.

Once cooled, transfer the mix to a food processor & blend until smooth. Taste & add more seasoning if required.