Purée the corn, shallots, garlic, eggs, honey, vinegar, salt, and pepper in a food processor or blender. Slowly stream in the oil until thoroughly emulsified. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Whisk before serving.
Yield: 2 cups
Blanching Corn: Plunge whole husked ears of corn into boiling water and cook until crisp-tender, for about 3 to 4 minutes. Remove the corn from the water and let it cool. Hold an ear vertically and scrape the kernels off, using a small sharp knife, slicing from the top of the ear to the bottom.