4.1
(9)
Your folders
Your folders

Export 2 ingredients for grocery delivery
Step 1
After cutting corn from kernels, scrape the cob using the dull side of the knife to collect the sweet milky liquid at the base of the kernels. Toss corn kernels to separate them and make sure no corn silk remains.
Step 2
Place half of the the kernels in a saucepan and half in the bowl of a blender. Add cold water to the blender. Blend on highest setting until completely smooth, 1 or 2 minutes. Pour mixture into saucepan containing the rest of the corn. Place pot on medium-high heat and bring to a simmer. Season with salt and cayenne pepper. When mixture begins to simmer, stir and reduce heat to medium-low.
Step 3
Continue to simmer about 30 minutes, stirring occasionally. Reduce heat to lowest setting and add butter. Using an immersion blender, mix soup in several pulses until butter emulsifies into the soup and mixture comes together and looks creamy, about 30 seconds.
Your folders

152 viewskalynskitchen.com
4.6
(14)
2 hours
Your folders

32 viewssaveur.com
Your folders

274 viewsallrecipes.com
4.7
(242)
25 minutes
Your folders

431 viewshowsweeteats.com
5.0
(56)
Your folders
211 viewsthekitchn.com
Your folders

394 viewsbigoven.com
Your folders

265 viewskingarthurbaking.com
4.9
(101)
1 hours
Your folders

326 viewsthepioneerwoman.com
5.0
(2)
1 hours
Your folders

384 viewsculinaryhill.com
5.0
(1)
70 minutes
Your folders

318 viewswashingtonpost.com
3.7
(3)
Your folders

186 viewsafricanbites.com
4.6
(5)
60 minutes
Your folders

241 viewswashingtonpost.com
Your folders

282 viewsthesouthernladycooks.com
5.0
(2)
240 minutes
Your folders

285 viewscooking.nytimes.com
4.0
(190)
Your folders

119 viewswashingtonpost.com
4.1
(30)
45 minutes
Your folders

62 viewswellplated.com
4.9
(51)
20 minutes
Your folders

46 viewssaveur.com
Your folders

203 viewsdavidlebovitz.com
Your folders

61 viewscooking.nytimes.com
5.0
(195)
20 minutes