• 6 cobs sweetcorn
• 20 ml (⅔ fl oz) olive oil
• 40 g (1½ oz) unsalted butter
• 150 ml (5 fl oz) full-cream (whole) milk

Remove the husks from the corn and, using a large sharp knife, cut off the kernels as close as possible to the cobs. Set aside 100 g (3½ oz/½ cup) kernels for the vegetables.

Place the remaining kernels in a saucepan with the oil and butter. Cook over medium heat for 1 minute or until softened. Add the milk and simmer for 3 minutes. Transfer to an upright blender and blend until smooth. Pass through a fine sieve. Set aside and keep warm.