White Corn Soup with Sriracha Crème Fraîche

White Corn Soup

• 8 ears white corn
• 2 medium yellow onions (small dice)
• 4 tablespoons butter
• 2 bay leaves
• Champagne Vinegar, to taste
• Salt and white pepper, to taste
• Garnish:
• 2 oysters (dusted in cornmeal)
• 1 oz caviar

Sriracha Crème Fraîche

• 1 cup Crème Fraîche (can substitute Sour Cream)
• 4 tablespoons Sriracha (Available at local market, in Asian section)
• ¼ teaspoon Cayenne Pepper
• 1 tablespoon Lime Juice
• Salt and Pepper, to taste

White Corn Soup

1. Slice corn off of cob and keep kernels separate.
2. Place cobs and 4 quarts water in a pot. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain.
3. Rinse pot, then add butter, onion, bay leaves and corn kernels. Cook over medium heat for about 5 minutes.
4. Add in corn stock and bring to boil. Reduce heat and simmer for another 30 minutes.
5. Blend in a blender until smooth (a minute or so each batch), then strain through a fine mesh strainer.
6. Once blended, check seasoning and acidity. Adjust with vinegar, salt, and white pepper. Keep Warm.
7. Pan-fry cornmeal dusted oysters in a little butter. Cook about 1 minute each side.
8. Garnish dish with about a tablespoon of Sriracha Crème Fraîche, caviar, and oysters; pour soup over and serve.

Sriracha Crème Fraîche

1. Combine all ingredients in a bowl and whisk to combine. Check seasoning with salt and pepper and if you need add a little extra lime juice.