3 ears corn, shucked
1-1/2 cup buttermilk
1/2 cup basil leaves, more for garnish
3 scallions, roughly chopped
1 tbs fresh lime juice, more for taste
1 fat garlic clove, roughly chopped
3/4 tsp fine sea salt
radish slices, for garnish
extra-virgin olive oil, for garnish
Slice kernels off corn cobs (you should have 3 to 3-1/2 cups kernels). Discard cobs and place kernels in a blender.
Add buttermil, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and puree until very smooth.
Strain mixture through a sieve, pressing down hard on the solids. Serve soup garnished with radish slices and a drizzle of olive oil.