3ears of corn, shucked (Use the freshest corn possible, and see my tips below for buying and storing fresh corn.)
1 ½cupsbuttermilk, not low fat or plain, full-fat yogurt (not Greek)
½cupbasil leaves, plus a few extra for garnish
1/3cupchives, chopped, plus a few extra for garnish
1tbspfresh lime juice
1garlic clove, chopped
½tspsalt, or more to taste
First, cut the kernels off the cobs. To do this, place the cob in a large bowl, with the skinnier end facing up towards the ceiling. Grasp the skinny end with one hand, and using your other hand, slice down the cob with a sharp knife. The kernels will fall into the bowl. Do this on all sides until all kernels have been removed.
Put the cobs in a freezer bag to store for a future vegetable stock.
Add the kernels to a blender, along with the basil, chives, lime juice, garlic and salt. Add three ice cubes (should be equal to about 1/3 cup) and blend until smooth. Pour the soup through a fine mesh sieve into a large bowl. Use the back of a large spoon to press on any solids caught in the sieve. You want every last drop!
OR, if you like the consistency of the soup as is (or don’t have a sieve), you can skip this step altogether. I’m happy with this recipe either way.
Place in serving bowls and garnish with basil leaves and chives. I used chive flowers, since they are pretty and edible.
Store any leftovers in the fridge for a quick, cooling meal, no sweat.