Confit Garlic at 200F for 2 hours, not allowing strong roll in canola oil.

Sweat out onion in stock pot with garlic oil from confit, salt, pepper, and chilli flakes. Cook at a low temperature until translucent.

After you've started the onion, boil corn ears, husk on, for 10 minutes. Then grill.

Once onions are ready, add the 38% cream, butter, and carrot. Allow to simmer until carrots are soft.

Add roasted corn, confit garlic and salt and pepper to taste. Process using hand blender.

Garnish recommendations: fine red onion, cilantro, basil, infused oils