Corn Potage

1. Wash the corn and slice off the kernels in rows. Cut the cores into thirds or quarters and set aside.
2. Take a pot and heat it on medium. Melt the butter and add the sliced onion. Fry until soft and golden, then turn down the heat to low/medium-low.
3. Add the milk to the pot and add the cores of cob along with half of the salt and pepper.
4. Heat until it reaches a low simmer (small bubbles around the edge). Do not allow the milk to boil.
5. Turn off the heat, remove the cores from the corn and discard. 
6. Add the kernels with the other half of the salt and pepper, then turn the heat back on to low.
7. Heat to a low simmer once more. When small bubbles start to appear around the edge, remove the pot from the heat and leave to cool slightly.
8. Transfer the mixture to a blender and blitz until smooth. (Alternatively, use an immersion blender.)
9. Pour the corn potage through a mesh sieve to make it extra smooth.
10. Reheat before serving.

Homemade Croutons

1. Preheat the oven to 180°C (360°F).
2. Mix olive oil, melted butter, dry mixed herbs and salt in a mixing bowl until well combined.
3. Add the cubed baguette and mix until evenly coated.
4. Spread the baguette over a baking tray. Make sure it's one layer and no cubes are overlapping.
5. Bake for 10 mins on the bottom shelf.
6. Sprinkle over your corn potage and enjoy!