This soup uses fresh, summer corn- one of my favorite vegetables. I don’t use any strong seasonings because I want the pure, sweet corn flavor to shine through. To infuse the soup with extra corn flavor, I make a quick corn stock by boiling the corn cobs in water. If you don’t have time, you can skip this step and use vegetable stock but the extra step is worth the effort. Because the natural starches in the corn thicken the soup, you don’t need to add any cream, which keeps this soup very healthy. I just stir in a little milk at the end to round out the flavors. I garnish the soup with charred corn kernels and homemade basil oil but you can also garnish with fresh herbs (like basil or cilantro), chopped avocado, radish or sliced almonds. Serve the soup in a bowl or for a fun presentation, serve it in shot glasses.

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