This is a light soup infused with the essence of corn, its not creamy which tends to surprise people who are used to corn chowders or creamed corn type soups. But it tastes like corn, corn and basil basil and corn, its summer in a bowl, clean sweet green lush. It can be served hot or cold, if you are serving it cold, melt the butter and pour in over just as your serving, so it has a chance to get into the soup, or you could substitute basil oil. Be warned it does not last more than a day or two in the fridge (I guess you could freeze it), it ferments quickly ( I suppose you could start a batch of moonshine with it if that happens) You could bump it up to entree level with the addition of some seafood, Lobster would be phenomenal, crab or a fat sea scallop would work as well. I'm posting a pic of a version I made for an event last summer, its all Bobby Flayed up with Basil & Hot Chile Oil, once the weather gets below 100, I'll get some corn stock going. - Aliwaks

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