Summer Isnt Over Until You Cook Corn Like This

Ingredients

• 2 tablespoons (30 ml) neutral oil, such as canola or vegetable oil
• 6 ears of corn kernels cut off from cobs, cobs and kernels reserved separately
• 2 quarts (2 L) homemade chicken or vegetable stock or low-sodium store-bought chicken or vegetable broth
• 6 tablespoons unsalted butter
• 1/2 medium white onion (4 ounces; 113 g), diced
• 3 medium cloves (15 g) garlic, minced
• 2 tablespoons (30 ml) white miso
• 1/2 cup (120 ml) heavy cream
• Kosher salt
• 1 cup crunchy corn kernels (also known as "canchas" or "canchitas," see note)
• Cilantro leaves
• Lime wedges (optional)

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