This is the best corn soup I’ve ever had, hands down. The focus
here is on the corn, so use the freshest and sweetest corn you can
find in the peak of summer. This soup, all by itself, is a wonder:
thick and creamy, and the only ingredients used are corn, olive oil,
sugar, salt, lime juice, black pepper, and cilantro. The key is
extracting all of the starch so that when you cook it, the soup
thickens.
10 ears of sweet corn
Olive oil
Kosher salt
Sugar
Juice of 1 lime
Freshly ground black pepper
Cilantro leaves (optional)
Using a serrated knife, cut off the kernels from the corn. Reserve 1
cup of kernels and place the rest of the kernels in the blender.
Using the back side of a paring knife, scrape down all the cobs and
release the various clingy bits*—they’ll look like white flakes—
onto the cutting board. Add these to the blender too.
Blend the kernels, the white flakes, and just enough water so
the liquid comes out of the corn. You may need to add more water;
the mixture should look like a wet smoothie.
Strain all the liquid from the corn through a chinois or strainer
into a pot; using a rubber spatula, press hard to release all of the