Start to finish: 45 minutes

(25 minutes active) | Servings: 4 to 6

INGREDIENTS

• 4 tablespoons salted butter
• 4 cups corn kernels (from about
• 5 ears corn), cobs reserved
• Kosher salt and ground black pepper
• 1 quart low-sodium chicken OR vegetable broth
• ¼ teaspoon saffron threads
• 1 cup plain whole-milk Greek yogurt
• Fresh basil, chopped or torn, to serve

INSTRUCTIONS

• In a large pot over medium-high, melt the butter. Add the corn kernels and ½ teaspoon each salt and pepper.
• Cook, stirring occasionally, until the corn begins to brown, about 5 minutes.
• Add the reserved cobs, broth and saffron. Bring to a boil, then reduce to medium-low and cook, uncovered and stirring occasionally, for 30 minutes; adjust the heat as needed to maintain a sim-mer. Cool for about 5 minutes, then remove and discard the cobs.
• Using a blender and working in 2 or 3 batches to avoid overfilling the jar, puree until smooth. Return the soup to the pot and reheat over medium, stirring occasionally.
• Remove the pot from the heat and whisk in the yogurt; if the soup is too thick, stir in water to thin. Taste and season with salt and pepper. Serve sprinkled with basil.
• Optional garnish: Lime wedges or halved cherry tomatoes or both