Ingredients

3 ears corn, shucked

1 1/2 cups buttermilk

1/2 cup basil leaves, more for garnish

3 scallions, roughly chopped

1 tablespoon fresh lime juice, more to taste

1 fat garlic clove, roughly chopped

3/4 teaspoon fine sea salt

Radish slices, for garnish

Extra-virgin olive oil, for garnish

Preparation

  1. Slice kernels off corn cobs (you should have 3 to 31/2 cups kernels). Discard cobs and place kernels in a blender.
  2. Add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and purée until very smooth.
  3. Strain mixture through a sieve, pressing down hard on the solids. Serve soup garnished with radish slices and a drizzle of olive oil.