Crush the garlic & mix with the olive oil to make a garlic purée.
Over a moderate heat, melt the butter in a pan & sweat the diced onions & garlic purée. Add the vegetable bouillon & stir in.
Slice the grilled corn kernels off the cob & add to the pan with the cream & water. Bring to the boil.
Once boiled, add the seasoning & adjust if needed. Switch off the heat & let it cool.
Once cooled, transfer the mix to a food processor & blend until smooth. Taste & add more seasoning if required.