Depending on the time of year and variety of corn, ears can vary greatly in size. To remove kernels, stand each ear of corn in a large, shallow bowl. Using a sharp knife cut kernels from ear.
4 1/2 cups fresh corn kernels, from 6 to 8 large ears, divided and cobs reserved
2 cups heavy cream
3 tablespoons unsalted butter
1 small red onion, diced
8 ounces summer squash, diced
1 clove garlic, finely chopped
1 batch Jalapeño Pesto
Snap reserved corn cobs in half. Place cobs in a saucepan large enough to hold them and add cream. Bring cream just to a boil over medium-high, then immediately remove from heat. Cover saucepan and set aside to steep.
Heat butter in a large, heavy-bottomed pot over medium heat. Add onion and a large pinch of salt to pot and sauté until onion softens, about 3 to 5 minutes. Do not let onion brown. Add 4 cups corn kernels, summer squash, garlic and 2 large pinches of salt to pot and continue to cook until summer squash has softened, about 12 minutes.
Discard the corn cobs from the saucepan of cream. Pour the corn-steeped cream and 2 cups of water into the pot with the vegetables. Bring to a boil and simmer over medium-low heat for 10 minutes, partially covered. Puree soup in batches until well blended, adding more water if soup is too thick. Pour soup into a serving bowl, taste for seasoning and adjust as you see fit. The soup tastes best served warm, not too hot. Garnish with remaining 1/2 cup fresh corn kernels and a spoonful of Jalapeño Pesto.
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