We’ll cut through the suspense: this soup is made from fresh corn and butter. Yup, that’s it. Corn is at its sweetest this time of the year and when you cook the kernels in butter, that flavor intensifies. Add some water to the pot and the cobs, and you’ll get even more milky flavor. The finishing touch comes from an addictive nut and seed mixture: sunflower, sesame, and coriander seeds get toasted in butter until everything turns golden and nutty smelling. Drizzle it on top of the soup or even steamed corn on the cob.
8 ears corn, shucked
¾ cup (1½ sticks) unsalted butter, divided
1 tablespoon kosher salt
Freshly ground black pepper
1 tablespoon sunflower seeds
1 tablespoon sesame seeds
1 teaspoon whole coriander seeds
Flaky salt, for serving
Sat fat 4.85g
How to Make It
Working with 1 cob at a time, lay corn flat on a work surface and use a sharp knife to cut kernels away from cob; reserve cobs. Melt 1 stick of the butter in a large saucepan over medium. When foam subsides, add corn kernels and cook, stirring often, until beginning to soften, about 3 minutes. Add kosher salt, several grinds of pepper, corn cobs, and 6 cups water to saucepan and bring to a boil.
Reduce heat to simmer and cook, stirring occasionally, until corn is tender and liquid is slightly reduced, 20 to 22 minutes; let cool slightly and discard cobs. Using a slotted spoon, transfer corn to a blender. Add 2½￼ cups of the corn cooking water to blender and puree until very smooth, adding more a little at a time to reach desired consistency. Set aside.
Melt remaining 4 tablespoons butter in a small skillet over medium. When foam subsides, add sunflower seeds, sesame seeds, and coriander and cook, swirling often, until butter is brown and nutty-smelling, about 2 minutes. Remove from heat.
Serve soup warm or chilled topped with brown butter seed mixture. Season with flaky salt.
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