Instructions: Place the corn on an open flame. Char the corn for 1 minute on each side. Remove from the heat and scrape the kernels off the cob. In a food processor, puree the corn, shallots, garlic, eggs, honey, vinegar, and Southwest Spice. Puree until smooth. Season with salt and pepper. In a steady stream, add oil slowly until fully emulsified. Chill for 1 hour before serving. Whisk before serving.

This recipe yields about 2 cups.

RAW EGG WARNING - The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

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