Steps

1. Husk the corn and remove its silk. Remove the corn and juices from the cob by rubbing it over a box grater set in a glass baking dish.
2. Heat the 4 tablespoons of butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and sauté until the onions are soft and translucent.
3. Add the corn and its juices and the milk, salt and pepper. Bring to a boil, reduce to heat medium-low and simmer for 2 to 3 minutes. Adjust seasoning to taste.
4. To make the basil butter, mash the butter with a wooden spoon in a small bowl. Add the basil and salt and pepper to taste and mash into the butter with the spoon.
5. Serve the soup in warm soup bowls with a teaspoon of the basil butter melted in the middle.

Notes

This soup is so easy and delicious — a great way to serve fresh corn. When you scrape the corn from the cob on a box grater, you don’t have to puree the soup. It’s already done.

Any excess basil butter can be rolled into a log, wrapped in plastic, and stored in the fridge for up to two weeks, or the freezer for up to 6 months.