8 medium fresh ears of corn, husks removed
7 cups water
2 tablespoons unsalted butter
1 medium shallot, minced
Kosher salt
Freshly ground black pepper
1 tablespoon chopped fresh chives
Truffle salt
Cut the corn kernels off the cobs and set aside. Place the cobs in a stockpot or Dutch oven and add the water. Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.
Meanwhile, melt the butter in a large frying pan over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the corn kernels, a couple of big pinches of salt and a few grinds of pepper, and sauté for another 2 minutes. Remove the pan from the heat and set aside.
Remove the corn cobs from the stockpot and add the corn mixture to the broth. Bring to a boil, then cover again and simmer 25 minutes.
Purée the soup, working in batches if necessary, in a blender until completely smooth (alternatively, blend directly in the pot with an immersion blender). Taste and adjust seasoning, adding more salt and pepper as needed.
Strain the soup through a fine-mesh strainer in a clean pot or large bowl, pressing on the solids to squeeze out as much liquid as possible; discard the solids. Serve immediately, or refrigerate for a few hours or overnight to serve cold. Garnish each bowl with a sprinkle of chives and truffle salt before serving.
Recipe Notes
- Storage: Leftover keeps well, without the truffle salt and chives, for up to 5 days in the refrigerator. Rewarm or serve cold and garnish just before serving.