Corn Sauce

Corn Sauce
- 1 can corn (drained), or 2 ears of corn. Whichever
- 2 tbsp butter
- 2 teas of thyme
- 1 teas paprika
- 2 cloves roasted garlic
- s/p
- 1/2 cup cream or 3/4 cup milk

Cook corn in butter with the paprika, thyme, and s/p in a pot. Cook for a few minutes, stirring every so often, for a total of 5 minutes. Add to FP with milk or cream (I prefer milk) and blend. Add back to the pot. Lower heat just a tad. Stir in cream. Wait till cream bubbles rises, stir it down repeat a few times until it is a little bit thicker than the consistancy you are looking for (it will thin out once you strain the sauce). Strain sauce in wire mesh strainer, press through, and sit aside in a bowl.