Gently heat the milk, butter, and cayenne in a small sauce pan until the butter has melted. Meanwhile, remove the kernels from the cooled grilled corn with a sharp knife and transfer to blender. Pour in the heated milk and puree. Press corn puree through a fine mesh strainer into a bowl. Stir in the lemon juice and season to taste with salt and pepper.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/mothers-day-brunch-asparagus-with-poached-eggs-and-grilled-corn-hollandaise/