1/4 pound Chorizo
3 ears corn, shucked, kernels removed, and cobs reserved
2 tablespoons butter
1 medium onion, sliced
3 sprigs thyme
2 bay leaves
1/2 cup buttermilk
1/4 cup olive oil
1/4 cup sherry vinegar
Chives or micro-basil for garnish
Make the soup: place the cobs in saucepot and cover with 4 cups water. Simmer for 30 minutes. Strain and reserve corn stock.
Melt the butter in a saucepot and add the onions. Cook over low heat until the onions are soft and translucent, about 8 minutes. Add the corn kernels to the onions and just enough corn stock to cover. Using a piece of cheesecloth, wrap the thyme springs and bay leaves together to make a sachet. Add the sachet to the saucepot. Cover and simmer for 30 minutes. Remove the sachet and pour the soup into a blender. Purée until smooth, working in batches if necessary. Pass the puréed soup through a chinois and add the buttermilk. If the soup needs thinning, add some more of the corn stock. Season to taste with salt and white pepper. Chill completely.
Make the chorizo vinaigrette: remove the casing from the chorizo and cut into a small dice. Heat a small sauté pan over medium-low heat and add the chorizo and olive oil to render the chorizo. The oil will turn red, so be sure not to burn the chorizo. Once the chorizo has rendered, about 6 minutes, season with sherry vinegar and salt to taste.
To serve, ladle the chilled soup into espresso cups or small bowls. Spoon the chorizo vinaigrette on top of the soup and garnish with minced chives or micro-basil.
Recipe credits: Kyle Koenig
Photo credits: Yewande Komolafe