10 med. ears of corn, shucked
3 Tbls extra-virgin olive oil
2 ounces lean bacon, finely diced (1/2 cup)
1 celery rib, finely diced
1/2 cup finely diced onion
1/2 cup finely diced yellow bell pepper
3 cups whole milk
11/2 cups heavy cream
Pinch of cayenne pepper
1/4 cup sour cream
1 Jalapeņo pepper, seeded and minced
2 Tbls chopped cilantro leaves, for garnish
1/2 t fresh lemon juice
1.Coarsely grate 6 ears of corn = 2 cups. Cut the kernels from remaining 4 ears = 3 cups.
2. In a large sauce pan, heat 1 Tbls of the olive oil. Add the bacon, celery, onion and yellow pepper, cover and cook over low heat, stirring a few times, until softened, about 10 minutes. Add the grated corn, milk and 1 cup of the heavy cream and bring to a boil. Reduce the heat to moderately low and simmer, stirring often until the soup thickens, about 20 minutes. Season with salt and cayenne pepper and keep warm.
3. In a large skillet, heat the remaining 2 Tbls of olive oil until shimmering. Add the corn kernels to the skillet and cook over moderately high heat until they are lightly browned, about 7 minutes. Season with salt. Add the corn kernels into the soup and keep warm.
4. Whip the remaining 1/2 cup of heavy cream to soft peaks. Add the sour cream, jalapeņo, chopped cilantro and lemon juice and blend until thick. Season with salt and white pepper.
5. Ladle the soup into bowl's, top with spoonfuls of jalapeņo cream and cilantro leaves and serve at once.