Sweet white wine, or kuei hua chen chiew (liquor flavored with sweet osmanthus flowers)
Using a knife, shave the corn off the cob and into a pot. Add a pinch of salt and some cold milk, and turn the heat on. When it boils, simmer for a minute over low heat. Turn the heat off, cover the pot and steam for 1 to 2 minutes.
Use an electric mixer (or a food processor or a juicer) and process the corn until it's very fine.
When you get corn juice, use a strainer and strain. Scoop the remaining corn on the strainer with a gauze or clean cloth, and squeeze well to get all the remaining umami-rich flavor of the corn.
Put the strained soup into a pot and cook over low heat. Season with sugar until it reaches the preferred sweetness. Strain the soup again, and chill the pot in a bowl of iced water. When it's chilled enough, add heavy cream and wine. Mix well, and chill in the refrigerator before serving.
My family even eats the strained ingredients by mixing it into cookies or bread. Here's the corn bread made with strained lees - it's delightful!
Story Behind this Recipe
I always serve this soup to my family when corn is in season. It doesn't use any scallions or consommé cubes.
Try to use corn that's fresh and sweet. Don't overcook when simmering, since you'll lose the flavor of corn. Make sure to pulse and blend the ingredients together well in the blender.