Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Finely chop the shallot and mince the garlic. Let the frozen corn thaw slightly, then pat it dry so it roasts in the pan rather than steams.
Roast the corn
Heat a wide pan over medium-high heat. Dry-roast the corn for 7 to 9 minutes, stirring occasionally; the kernels should brown in places but not blacken. Transfer them to a bowl.
Soften the shallot
Pour the olive oil into the same pan. Add the shallot and cook, stirring occasionally, for 3 minutes, until softened and translucent. Add the garlic and smoked paprika, and stir for another 30 seconds.
Simmer briefly
Return the roasted corn to the pan and pour in the vegetable stock. Add the salt and black pepper. Bring the mixture to a gentle boil and cook uncovered for 8 minutes.
Blend and mellow
Remove the pan from the heat and blend the mixture until smooth. Stir in the cream and warm the sauce over low heat for 2 to 3 minutes, but do not let it boil vigorously. For an extra-smooth texture, pass it through a fine-mesh sieve.
Season and serve
Turn off the heat and stir in the lime juice. Taste: the sauce should be gently smoky, mildly salty, and bright with acidity. Serve warm, not boiling hot.
