Chilled Corn Soup for 4 Servings

Instructions:

1. Melt the butter in a medium saucepan over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent and fragrant.
2. Stir in the minced garlic and corn kernels. Cook for another 3-5 minutes, stirring occasionally, until the corn is bright yellow and smells slightly nutty.
3. Pour in the corn stock and salt. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 12-15 minutes until the corn is tender.
4. Allow the soup to cool slightly. Transfer the mixture to a high-speed blender, covering the lid hole with a folded kitchen towel, and blend on high for 60-90 seconds until completely liquefied.
5. Pour the mixture through a fine-mesh sieve into a clean bowl, using a spatula to press the solids. Discard the remaining skins.
6. Stir in the heavy cream, lemon juice, and white pepper.
7. Transfer the soup to an airtight glass container and refrigerate for 4 hours until thoroughly chilled.
8. Serve in chilled bowls, garnished with reserved corn kernels, fresh basil chiffonade, a drizzle of olive oil, and a pinch of flaky sea salt.