Cut kernels of corn off the cob (scrap the cobs with the back of your knife saving the milk). Cook corn scrapings onion garlic and bay in oil over slow flame. When soft add stock. Bring to a boil and reduce heat to a simmer. Cook until soft. Puree in a blender until smooth. Strain thru a fine strainer. Cool in a ice bath. Add buttermilk and sour cream. Season with salt and pepper.
corn cobs from above
2 qt water
In a pot bring to a boil. Let simmer 5 minutes. Set aside to cool. Remove cobs. If storing in the refrigerator strain thru a fine strainer.
1 tsp chopped parsley
½ tsp chopped rosemary
1 potato cut in fine julienne
2 ears corn
Roast corn at 350* for 30 minutes. Peel and grill to lightly char the kernels. Cool and cut off the cob. Rinse potatoes in water. Drain on paper towel. Deep fry at 325* until golden and crisp. Remove from oil and season with fine salt.
4 slices brioche
4 thin slices fontina
2 T butter softened
4 thin slices heirloom tomato
Form sandwiches with the tomato in the center. Spread with butter. Grill on both sides until golden. Cut each sandwich in three strips.
Sprinkle grilled corn and herbs in chilled bowls. Ladle chilled soup into bowls. Place some fries in the center of the bowl. Serve the grilled cheese on the side or jetting out of the soup. For a party serve soup in small cups on a platter garnished with the grilled cheese. Enjoy!!!!!