Total time: 15 minutes Serves: 4
Recipe by: Melissa Clark
Ingredients:
- 3 ears corn, shucked
- 1½ cups buttermilk
- ½ cup basil leaves, more for garnish
- 3 scallions, roughly chopped
- 1 tablespoon fresh lime juice, more to taste
- 1 fat garlic clove, roughly chopped
- ¾ teaspoon fine sea salt
- Radish slices, for garnish
- Extra-virgin olive oil, for garnish
Directions:
- Slice kernels off corn cobs (you should have 3 to 3½ cups kernels). Discard cobs and place kernels in a blender.
- Add buttermilk, basil, scallions, lime juice, garlic, salt and ⅓ cup ice cubes to the blender and purée until very smooth.
- Strain mixture through a sieve, pressing down hard on the solids. Serve soup garnished with radish slices and a drizzle of olive oil.