If you have time to boil corn on the cob, you can make this easy five-ingredient corn soup. New potatoes add extra heartiness, and a crunchy sesame-seed brown butter topping takes this single-serve dinner over the top.
2 ears of corn, shucked
3 tablespoons unsalted butter, divided
2 cups new potatoes
¼ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons sesame seeds
1. Cut the kernels off the cobs and cut the cobs in half.
2. Heat 2 tablespoons of the butter in a medium saucepan over medium heat. Add the corn kernels and sauté for about 2 minutes.
3. Add 2½ cups water, the corn cobs and potatoes and bring to a boil over medium heat. Cover the saucepan and simmer until the potatoes are tender, 12 to 15 minutes..
4. Remove and discard the cobs. Transfer three-quarters of the soup from the pot to the bowl of a food processor or blender. Puree until smooth and then return it to the pot with the remaining soup. Add the cayenne and season with salt and pepper.
5. Melt the remaining butter in a small skillet over medium heat. Cook until the butter begins to turn golden and smell nutty, 6 to 7 minutes. Add the sesame seeds to the hot butter and cook until golden brown, about 1 minute.
6. To serve, drizzle the soup with the sesame seed brown butter.