1 large white onion, peeled and diced
6 Tablespoons unsalted butter
Salt and pepper
5 medium ears white corn
Garnish: minced hot chilies, minced basil or cilantro, roasted pepper purée, crème fraîche
Heat a soup pot over medium heat. Add butter and onions and a big pinch of salt and pepper. Lower heat and stew the onions until very tender but not colored, about 15 to 20 minutes. Add a splash of water if needed to prevent scorching.
Add 1 quart of water and bring to a boil. Add the corn kernels and simmer for about 5 minutes, until just tender.
Let cool slightly and purée in a blender. Reheat to serve, with your choice of garnishes.