Type what you have

Ingredients

• ✓ sweet white corn kernel
• water
• salt
• cayenne pepper
• butter

Instructions

1. 1 After cutting corn from kernels, scrape cobs using the dull side of the knife to collect sweet milky liquid at the base of kernels. Toss corn kernels to separate them and make sure no corn silk remains.
2. 2 Place 1/2 of the kernels in a medium saucepan; set aside. Place remaining kernels in the bowl of a blender. Add cold water to the blender. Blend on the highest setting until completely smooth, 1 to 2 minutes. Pour mixture into the saucepan with kernels.
3. 3 Place the saucepan over medium-high heat and bring to a simmer. Season with salt and cayenne pepper. Bring to a simmer and stir. Reduce heat to medium-low and continue to simmer for about 30 minutes, stirring occasionally.
4. 4 Reduce heat to the lowest setting and add butter. Using an immersion blender, mix soup in several pulses until butter emulsifies into soup and mixture comes together and looks creamy, about 30 seconds.

By John Mitzewich