A few summers ago I became enamored with a simple, sweet corn soup. It was equally good slurped hot or cold, alone or paired with spicy lemongrass sausage or grilled chicken or a bright, herb-y salad. On one occasion, I decided to take that sweet corn concept in a new direction attempted to invent a corn condiment of sorts. I took the lazy path, simply blending an array of aromatics and tangy ingredients, and was pleased with the result, which I ate on a spicy sausage sandwich. However, I knew I wanted to try again—this time, I would strain and thicken the mixture into a smooth ketchup. <br />This version does just that. Blend some lightly caramelized shallots and garlic with fresh corn purée, coconut milk, spices, and vinegar, reduce and thicken, and you've got a pungent, sweet, tangy sauce. <br />My first choice would be to slather it on french bread with crispy pork belly, fresh jalapeños, cilantro, and basil, banh mi-style, but I think it would also be a wonderful dip for crisp sweet potatoes, fried zucchini, or even thinned a bit to make a bright vinaigrette.

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