Steps

1. Husk the corn and break it at the base.
   🕒 00:35
2. Shave the kernels off the 8 ears of corn with a knife. Keep the cobs, don't discard them.
   🕒 00:57
3. Place the corn cobs in a pot with 1L of water and cover with a lid. Bring to a boil. Simmer over low heat for about 15 minutes to extract sweetness from the cobs.
   🕒 01:31
4. Once boiling, turn off the heat and remove the cobs.
   🕒 02:10
5. Take out 300ml of the water used to boil the cobs into another pot and bring it to a simmer.
   🕒 03:27
6. Once the water is warm, add the raw corn kernels that were shaved off.
   🕒 03:43
7. Once boiling, check for tenderness and remove from heat quickly. Use only water, not milk, to bring out the natural sweetness and aroma of the corn.
   🕒 04:04
8. Place the corn and water into a blender once they have cooled down slightly.
   🕒 05:07
9. Blend until smooth.
   🕒 05:47
10. Strain the blended mixture through a sieve. The leftover kernels can be used in fried rice or as a topping.
    🕒 06:40
11. Return the strained, golden soup to the pot and heat it up again.
    🕒 08:08
12. Just before it boils, add a pinch of salt and stir lightly. This pinch of salt is the key to further enhancing the sweetness and richness.
    🕒 09:02
13. Bring to a brief boil, then turn off the heat, let it cool, and refrigerate.
    🕒 09:23
14. Pour the well-chilled soup into bowls. Enjoy!
    🕒 10:18