2 tbsp (30 ml) unsalted butter
1 medium onion, minced
1 clove garlic, minced
5 ears of corn, about 1 ½ lbs (750 g)
1 tbsp (15 ml) white wine vinegar
4 ½ cups (1.25 L) chicken stock or water
1 tsp (5 ml) cayenne pepper
Salt and fresh cracked black pepper
Clean the corn of its husks and silks. Using a sharp knife, remove the kernels from the cobs and set aside.
In medium saucepan, heat butter over medium-high heat, add onion and garlic and cook, stirring until onion is golden and softened, about 20 minutes. Add corn kernels and vinegar, stirring to coat. Add stock and simmer over medium heat for 10 minutes. Using a slotted spoon remove 1 cup (250 ml) corn/onion mixture and set aside.
Puree remaining soup, in batches, in a blender, until completely pureed and smooth, about 3 minutes per each batch. Pour pureed mixture and corn/onion mixture back into sauce pan, stirring to combine. Taste the soup and season with salt and pepper; serve with cayenne pepper sprinkled on top.