A minor riff on Bon Appetit’s corn and miso soup. Cut corn off the cobs and set aside, boil the cobs to make corn stock. Chop onion, shallot (because I had it!), garlic and cook in butter until tender. Add the miso, corn stock and corn and wait for the corn to cook. When it’s done puree and run through a fine mesh sieve, which is super labor intensive but worth it. Then reheat add salt, garlic salt and pepper. Served with fresh chives and sriracha instead of the original recipe’s chili oil.