Ingredients

• 3 tablespoons butter
• 1 leek, cleaned well and chopped
• Sea salt and freshly ground black pepper
• 6 ears fresh sweet corn, kernels removed
• 1/2 teaspoon ground turmeric
• 1 clove garlic, minced
• 4 cups vegetable stock, plus more if needed
• Zest and juice of 1 lime
• Mexican crema, for serving
• Pickled Fresno chile slices, for serving
• Cilantro Oil, recipe follows
• Crushed Marcona almonds, for serving
• 3/4 cup olive oil
• 1 bunch fresh cilantro, leaves and tender part of the stems
• 1 green onion, roughly chopped
• 1 clove garlic
• Sea salt and freshly ground black pepper

Instructions

1. Special equipment: 2 squeeze bottles, optional
2. Heat the butter in a Dutch oven over medium heat. Add the leek and season with salt and pepper. Saute the leek until soft but not browned, about 5 minutes. Add the corn kernels and cook 6 to 8 minutes, stirring from time to time. Add the turmeric and garlic and cook until fragrant, about 1 minute. Add the stock, bring to a simmer and cook until the corn is soft, another 6 to 8 minutes.
3. Transfer the mixture to a blender (preferably high speed). Add the lime zest and juice, season with salt and pepper and blend until very smooth. Taste and adjust the seasoning if necessary. Let cool, then refrigerate the mixture (in the blender carafe if desired) until chilled, at least 1 hour.
4. When ready to serve, blend the mixture again, adding more stock if needed. Garnish with a drizzle of crema (in a squeeze bottle works best), a couple pickled Fresno slices, a swirl of Cilantro Oil and some crushed Marcona almonds.
5. Put the olive oil, cilantro, green onion and garlic in a blender and process until smooth. Pour through a fine-mesh strainer into another bowl; season with salt and pepper. If necessary, whisk in a tablespoon of water at a time, up to 1/4 cup. Season to taste and transfer to a squeeze bottle.