Slowly melt butter in a large saute pan.

Add ginger and lemongrass paste. Stir to incorporate into butter.

Add leeks, shallots, and celery. Sweat on medium heat until veggies are 80% tender. Add garlic.

When garlic is caramelized, add corn, sugar, salt, and pepper. Cook briefly until corn is heated through.

Variations; Coconut milk or extract, lemon, lime, basil, parsely, cilantro, scallions, chives, ramps, cayenne, caramelized onions, crushed pepper flakes, thai basil, thai chile, compound butters, vegetable/peanut oil, flavored oils, clarified butter,