Chilled Sweet Corn Soup

Ingredients

3 ears sweet corn

2 tbsp butter

1/4 cup onion, diced

1 garlic clove, chopped

Salt and pepper

1 cup water

2 tbsp extra-virgin olive oil

1 tbsp vinegar

Bacon and scallions for topping, or reserved corn kernels

Preparation

Slice kernels from cobs, setting the cobs aside to use later.

Melt butter in a saucepan and sauté onion until translucent. Add corn, garlic, salt, and pepper. Cook until glistening.

Add water and cobs to pot, bring to a boil, then reduce heat and simmer 5 minutes. Remove cobs.

If you'd like whole kernels as a topping, scoop some out now and set aside.

Transfer remaining contents to a blender. Add olive oil and blend until smooth, then strain through a fine mesh strainer, pressing the mixture through with a spoon. Discard solids.

Add vinegar to the strained liquid, then chill for at least 4 hours.

Serve topped with bacon and scallions, or with reserved corn kernels.