soup

 
8 Servings

A little bit sweet, a little bit salty, and a little bit spicy. WHAT TO DRINK: Chardonnay. TRY: Sherwood House Vineyards Chardonnay, North Fork, Long Island.

12 large ears of fresh corn
4 cups whole milk
1/4 cup finely chopped fresh chives plus additional for garnish
1 4.5-ounce package smoked trout fillets, broken into small pieces
Serrano Chile Oil (see box below)

Cook corn in large pot of boiling salted water until tender, about 5 minutes. Drain corn. Cut kernels from cobs; place in large bowl. Scrape top side of knife down cobs to release juices into bowl with kernels. Measure 11 cups kernels (reserve any remaining kernels for another use). Working in batches, puree 11 cups kernels, any corn juices, and milk in blender until smooth. Strain puree through sieve into another large bowl, pressing to extract as much corn as possible. Discard solids in strainer. Mix 1/4 cup chives into soup. Season to taste with salt and pepper. Cover and chill at least 3 hours and up to 1 day.

Ladle soup into bowls. Top with trout, drizzle with Serrano Chile Oil, and sprinkle with chopped chives.

Serrano Chile Oil

This spicy oil would also be good on grilled fish or in scrambled eggs.

Blend ½ cup extra-virgin olive oil and 4 sliced Serrano chiles (with seeds) in blender until smooth. Let stand at least 2 hours and up to 4 hours. Strain oil into bowl. Season with salt. (Can be made 3 days ahead cover and chill. Bring to room temperature before using.)