Corn-Lemon Sauce

1 tablespoon vegetable oil

1 medium onion, coarsely chopped
1 1/2 teaspoons minced gingerroot
2 cups frozen corn kernels, thawed (or preferable use fresh)
2 cups chicken broth
2 tablespoons butter
Juice of 2 large lemons
Salt and freshly ground white or black pepper to taste

1. In a saucepan heat oil over medium-high heat and saute onions and ginger until onions have softened, about 4 minutes. Add the corn and cook, stirring frequently, for 2 minutes. Add the broth, bring to a simmer and cook, uncovered, for 15 minutes.
2. Puree the sauce using a blender (or hand blender) to make a smooth puree. (Caution! Hot liquids create steam which will blow the top off a blender container! Be sure to securely hold blender lid down!).
3. Return pureed sauce to pan and reheat just to a boil. Remove from heat and stir in the butter and lemon juice. Season to taste with salt and pepper.