Ingredients:

  • 2 Tablespoons Unsalted Butter or Extra Virgin Olive Oil
  • 1 large Yellow Onion or 2 Shallots, finely diced
  • 6 large ears Fresh Sweet Corn, kernels sliced off, cobs reserved
  • 4 cups Filtered Water or low-sodium Vegetable Stock
  • 1 teaspoon Sea Salt, plus more for seasoning
  • 1/4 teaspoon Freshly Cracked Black Pepper
  • 1/4 cup Heavy Cream or Crème Fraîche (optional)
  • 1/4 cup Fresh Basil Leaves, packed, chiffonade for garnish
  • 1 Tablespoon Fresh Chives, finely minced
  • A drizzle of high-quality Olive Oil (for serving)

Instructions:

  1. Prep the Corn and Aromatics: Carefully slice the kernels off the 6 corn cobs using a sharp knife. Scrape the empty cobs with the blunt side of your knife to release the 'corn milk' (reserve this liquid). Reserve the kernels and the cobs separately. Finely dice the onion or shallots.
  2. Build the Flavour Base: Melt the butter (or heat the oil) in the pot over medium heat. Add the diced onion/shallots and sauté gently for 5–7 minutes until translucent and softened but not browned.
  3. Make the Quick Cob Stock: Add the reserved corn cobs and 4 cups of filtered water (or stock) to the pot. Bring the mixture to a gentle simmer. Reduce heat and cook for 15 minutes to fully extract the flavor from the cobs. Carefully remove and discard all the corn cobs using tongs.
  4. Cook the Kernels: Add the reserved corn kernels, salt, and pepper to the cob stock. Simmer gently for 5–8 minutes, just until the kernels are tender and bright yellow. Do not overcook.
  5. Blend and Purée: Carefully transfer the hot soup mixture to a high-speed blender (fill only halfway if using a standard blender). Cover the lid with a cloth and blend on high speed for 1–2 minutes until completely smooth. (Safety Note: Be extremely careful when blending hot liquids.)
  6. Strain for Silkiness and Finish: Place the fine-mesh sieve over a clean bowl or back into the cleaned pot. Pour the puréed soup through the sieve, pressing the solids gently with a rubber spatula to extract all the liquid. Discard any remaining pulp. Stir in the optional heavy cream or crème fraîche, if using. Taste and adjust the seasoning (salt is crucial here).
  7. Serve: Serve immediately while warm, garnished with basil and chives, or chill the soup completely in the refrigerator (minimum 2 hours) before serving cold.