I came across this dish many years ago at The Gaucho grill in London. It was one of the side dishes served with the steak that we had and I loved it. It's one of my favourite side dishes to have with steak as it pairs so well. Thankfully It wasn't that difficult to re-create at home. I prefer to make this when sweetcorn is in season and at its best, but you can also use tinned if you like.

2 sweetcorn (preferably still in their husks and soaked in water for 10 minutes)
30g butter
2 spring onions chopped
1 clove of garlic finely chopped
1g smoked paprika
20g creme fraiche
3 sprigs fresh thyme, remove the leaves and chop them roughly 
salt and pepper to taste

I like to cook the sweetcorn on the BBQ, direct heat about 200c, make sure to keep turning it for about 10 mins as you cook it
Remove from the BBQ and allow to cool
Cut the corn kernels off the cob and place to one side
In a pan fry off the garlic and spring onions in the butter on a low heat
Add the paprika and cook for 1-2 mins
Add the kernels and creme fraiche to the onion and garlic, stir to combine
With a stick blender or in a food processor, start to puree the mix until you have a rough puree
Add the chopped thyme and stir through
Season with the lemon juice, salt and pepper

If not cooking on the BBQ 
Cut off the kernels and place to one side
In a pan, fry off the garlic and spring onions in the butter on a low heat
Add the uncooked kernels to the garlic and spring onions, cook through for about 10 minutes
Add the paprika and cook for a further 1-2 mins
Add the creme fraiche to the pan and stir through
With a stick blender or in a food processor, start to puree the mix until you have a rough puree
Add the chopped thyme and stir through
Season with the lemon juice, salt and pepper