- 10 ears fresh sweet corn, husk and silk removed
- Splash of extra virgin olive oil
- Kosher salt
- Freshly ground pepper
- 1 Lime, juiced
- Cut kernels off the cob. Reserve about 1 cup of kernels and place the rest of the kernels in the blender. Using the back of a knife, scrape down all the cobs to release its milk and other clingy bits. Add to blender.
- Blend corn with just enough water (I used about a 1/2 cup) so the mixture resembles a wet smoothie. Strain all the liquid mixture through a fine mesh strainer into a pot, using a rubber spatula or spoon to press all the liquid through strainer.
- Rinse blender. Bring corn liquid to a boil over medium heat, stirring frequently. Allow to come to a full boil and cook for about a minute more, until it looks like a soft custard. Transfer mixture to blender.
- Blend for 1 minute, being careful to hold the top on the blender very firmly (the steam will try hard to blow the top off the blender). Add a splash of olive oil and season generously with Kosher salt and a small pinch of freshly ground pepper. Blend and taste, adjusting seasonings as needed.
- Let cool and then refrigerate until ready to serve, up to 3 days ahead of time.
- Meanwhile, bring a small pot of salted water to a boil over high heat and add the 1 cup of reserved corn kernels. Boil for 3-4 minutes, until the starch is cooked out but the kernels are still firm. Drain kernels, allow to cool, and toss with lime juice, a splash of olive oil, and season with salt and pepper.
- Divide soup among bowls and garnish with a spoonful of the corn kernel mixture.