4 ears corn, kernals cut from cob and run through a juicer or blender, then strained well. Reserve 4 T of whole kernals for garnish.
2 T butter
2 shallots, minced
2 T white wine vinegar, you may substitute Balsamic vinegar
Prepare corn in a blender or juicer so that it is a smooth pureem reserve. Melt butter over medium-low heat in a saute pan. Add the shallots and slowly carmelize. When the shallots are golden add the reserved corn juice and vinegar, heat until it slightly thickens, about 5 minutes. Meanwhile prepare chicken, fish or pork on a grill. When meat reaches the desired doneness place on individual plates and spoon the sauce over, garnish with some of the whole kernals and serve immediatly.