Chilled Corn Velouté with Charred Corn and Basil Oil

This was the first course of A Summer Reverie, a menu the chef agent on this site wrote when I asked it for an elegant summer dinner for four. The soup is served cold, the cobs go into the pot for extra corn flavor, and white pepper keeps the color pure. I finished the bowls with charred corn and basil oil.

Make it the day before. The soup needs at least 4 hours in the fridge, and the basil oil holds fine overnight.

Ingredients

The Velouté

• 6 ears fresh sweet corn, shucked, cobs reserved
• 1 tablespoon unsalted butter
• 1 small shallot, finely diced
• 1 clove garlic, minced
• 3 cups good vegetable broth
• 1/2 cup heavy cream (optional, for added richness)
• Salt
• Freshly ground white pepper

The Basil Oil

• 1/2 cup fresh basil leaves, picked
• 1/2 cup neutral oil (grapeseed or canola)
• 1/4 teaspoon salt

The Char

• Kernels from 2 ears sweet corn

The Cook

Cut the Corn

Stand each ear upright and slice the kernels off, getting as close to the cob as you can. Keep the cobs; they go in the pot.

Build the Soup

Melt the butter in a heavy-bottomed pot over medium heat. Add the shallot and cook until softened and translucent, 3 to 4 minutes. Add the garlic and cook 1 minute more without letting it brown.

Add the kernels from all 6 ears and stir to coat. Pour in the broth and nestle the reserved cobs into the pot. Bring to a gentle simmer, cover, drop the heat to low, and cook 15 to 20 minutes so the corn flavor infuses.

Blend, Strain, Chill

Pull out the cobs and discard them. Transfer the soup to a blender and blend on high until completely smooth, 2 to 3 minutes. Pass it through a fine-mesh sieve, pressing on the solids, and discard what's left in the sieve.

Stir in the cream if you're using it. Season with salt and white pepper; taste and adjust. Cool to room temperature, then refrigerate at least 4 hours, preferably overnight.

Basil Oil

Bring a small pot of water to a boil and set up an ice bath. Blanch the basil for 15 seconds, shock it in the ice water, and squeeze it dry. Blend with the oil and salt on high until smooth, then strain through a fine-mesh sieve lined with cheesecloth for a clear green oil.

Char the Corn

Heat a dry cast iron pan over medium-high until it just starts to smoke. Add the kernels in a single layer and leave them alone for 2 to 3 minutes until they char and blister. Stir, cook another 1 to 2 minutes, and season with salt.

Serve

Whisk the chilled soup briefly so it's silky. Ladle into bowls, spoon the charred corn into the center, and drizzle the basil oil over just before serving.