Steps
- Grate the kernels from 8 husked ears of fresh corn into a bowl. Scrape each cob with the back of a knife to collect its milky liquid.
- Melt 2 tablespoons of unsalted butter with 1 tablespoon of extra-virgin olive oil in a heavy pot over medium-low heat. Add 1 cup of chopped onion and cook for 8-10 minutes, until translucent without browning.
- Stir in the corn and its liquid and cook, stirring, until thickened. Measure ½ cup of whole milk, add half, and stir until absorbed before gradually adding the rest.
- Reduce to low and simmer, stirring, for 4-5 minutes, until creamy. Chop 1 cup of fresh basil leaves and stir in with 1 teaspoon of red pepper flakes. Season with coarse salt.