We do something like this at work. It's for a stuffed chicken dish. When I make the sauce, I saute corn in clarified butter, and just when it starts to caramelize, I add some minced shallots and continue to cook them until fragrant. Deglaze with a little white wine, add some heavy cream, bring to a boil, tighten with roux, then season with S&P.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!