Chilled Corn Soup with Meyer Lemon Oil
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6 ears corn, shucked
3 C. milk
1 C. heavy cream
kosher salt and freshly ground black pepper
Meyer lemon olive oil for garnish (see Note)
1 Tbsp. minced fresh chives
Cut the corn kernels from the cobs and set aside. Put the cobs in a large stockpot and add the milk. Bring to a boil over medium heat. Reduce the heat to low and simmer until reduced by two-thirds, about 20 minutes. Add the corn kernels and cream and simmer until the kernels are tender, about 5 minutes. Remove the cobs and discard.
In batches, transfer the corn mixture to a blender and puree. Strain through a fine-meshed sieve into a bowl and season with salt and pepper to taste. Refrigerate until chilled, 4-6 hours.
Divide among 6 small bowls and drizzle a liberal amount of Meyer lemon olive oil over each serving. Sprinkle with chives and serve.
Note: Olive oil flavored with Meyer lemons is readily available in specialty foods stores and can often be found next to other olive oils in supermarkets.