Husk the corn, discarding the husks. With a sharp knife remove the outer kernels from each ear of corn. With the back of the knife, remove any juices remaining on the cob.
Place the onion and the butter in a medium large heavy saucepan, add a sprinkling of salt, and place over medium high heat. Cook, stirring occasionally until the onions are soft. Add the corn and the milk from the cob with the milk.
Cook over medium heat for 2 to 3 minutes. Add salt and pepper to taste.
To make the basil butter, soften the butter with a wooden spoon in a small bowl. Add the basil with salt and pepper to taste. (If making this ahead, you can roll it into a log, about the width of a quarter, wrap and store in fridge or freezer).
Serving
Suggestions
Serve with a teaspoon of basil butter in middle.
Originally Submitted
4/6/2006
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