liquid. Meanwhile, rinse out the blender.
Bring the corn liquid to a boil, whisking constantly over
medium-high heat. This heating process will cook off the starch;
allow it to come to a full boil and cook for about a minute until it
starts to resemble a soft custard. Transfer it to the blender.
Blend for 1 minute, being careful not to cover the blender
entirely or the top will blow off (hold a towel over the open hole).
Add a splash of olive oil and a big pinch of salt, blend, and taste.
Not sweet enough? Add some sugar. Keep blending and adjusting
it until you love the way it tastes*.
To quickly chill the soup, put it in a bowl and rest it in a larger
bowl of ice water or (the easier option) put it in the refrigerator.
Allow the soup to chill until it’s cool.
Boil the reserved cup of kernels in a pot of boiling salted water
for 2 to 3 minutes, until the starch is cooked out but they’re still
firm. Strain and place in a bowl, tossing the kernels with olive oil,
lime juice, salt, and pepper to taste. Allow to cool to room
temperature.
To finish, spoon some of the corn kernels into 4 soup bowls.
Pour the soup over and garnish* with a few cilantro leaves, if
you’d like.
* Duffy says, “It’s a tedious process, but the end result is a
really solid soup.” Those clingy bits not only have a lot of
flavor but also contain much of the starch that’ll make the soup
thick.