Q: Why didn’t anyone laugh at the gardener’s jokes? A: Because they were too corny! (Ba-dum-chhhh...) And now back to our regularly scheduled recipe: velvet corn soup. We sauté kernels cut right off the cob with leeks and carrots, then blend the veggies with stock, cream and seasonings. Just top each bowl of silky-smooth soup with more crunchy corn (why not?) and fresh basil for an elegant dish that’s corny in the best way possible.