Ingredients

   
4 ears sweet corn (or 400g frozen corn)
15g butter
100g onion, thinly sliced
400ml water
200ml milk
  Kosher salt
  White pepper

Steps

  1. If using fresh corn, cut kernels off the cobs. Reserve cobs.

  2. Melt butter in a pot over medium heat. Add onion and cook until translucent, about 5 minutes. Do not brown.

  3. Add corn kernels and water. If using fresh corn, add the cobs too. Bring to a boil, then simmer for 15 minutes. Remove cobs.

  4. Blend until completely smooth. Strain through a fine-mesh sieve, pressing with a ladle to extract all liquid. Discard solids.

  5. Return to pot. Add milk and heat gently. Season with salt and white pepper.

Notes

  • Straining is not optional. It’s what makes this silky instead of grainy.
  • Fresh corn in season is noticeably better than frozen, but frozen works year-round.
  • This is corn potage — the Japanese kissaten/vending machine classic. It’s French-influenced but lighter than a Western corn chowder.
  • Serve chilled in summer. Works both ways.
  • A pinch of sugar can help if the corn isn’t very sweet.