Loads of butter in this. Which means it is delicious. Even if you hate sweetcorn, like your editor does.

Ingredients

  • 2 fresh corn on the cob
  • 1 shallot
  • 25 g butter
  • 250 ml cream
  • 1 bunch Thai basil
  • freshly ground black pepper and salt

Instructions

  1. Remove leaves from the corn cobs and cut the cobs into 3 pieces with a sharp knife. Cut off the corn kernels and set aside.
  2. Peel the shallot and chop finely. Melt the butter in a saucepan and sauté the shallot until translucent. Add the corn cobs and a pinch of salt and fry lightly.
  3. Add about 2 litres of water, salt and simmer over medium heat for 30 minutes. Then allow to cool in the pot, then strain the corn stock through a sieve.
  4. Pour the corn stock back into the pot and add the corn kernels. Cook over a medium heat until the corn kernels are soft.
  5. Add the cream and finely purée the soup. Add 3⁄4 of the basil to the soup and chill in the fridge for at least 1 hour, preferably overnight.

RTL

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