Buttered Corn Soup Amuse-Bouche

• 2 large ears corn, kernels scraped (about 5 cups)
• 1 1/2 tablespoons sugar
• 2 1/2 teaspoons kosher salt, plus a pinch
• 1/2 lemon grass stalk, outer leaves removed, cut in pieces 1/2 inch thick
• 1/2 green Thai chili pepper, stem removed
• 1/2 teaspoon canola oil
• 1 tablespoon popcorn kernels
• 6 tablespoons unsalted butter, cut into 1/2-inch cubes
• 13 cup heavy cream

1. In a pan, bring 2 cups water, the corn, the sugar and 1 teaspoon salt to a simmer.
2. Cook 30 seconds.
3. Remove from heat, and add lemon grass and chili; cover, and let steep 5 minutes.
4. Puree mixture in a blender until smooth, and pass soup through a fine sieve.
5. To make popcorn salt, heat oil in a small saucepan.
6. Add popcorn, cover and cook over medium-low heat until popped, 3 to 5 minutes.
7. Spread popcorn out on a plate, and let cool.
8. Finely blend popcorn with 1 1/2 teaspoons salt in a coffee or spice grinder.
9. Pour into a saucer.
10. Just before serving, make foam: in a small saucepan over medium heat, whisk together butter and cream until mixture comes to a boil.
11. Remove from heat, add pinch of salt and blend with an immersion blender until foamy (or use a soda siphon if you have one).
12. To serve, dip rims of espresso cups in water, then in popcorn salt.
13. Pour soup into cups, and top with a dollop of butter foam.
14. Serve immediately.

corn, sugar, kosher salt, lemon grass stalk, green thai chili pepper, canola oil, popcorn kernels, unsalted butter, heavy cream

Taken from cooking.nytimes.com/recipes/8818 (may not work)