In a large pot, melt the butter over medium heat. Add the finely chopped onion, season with salt, and cook until soft and translucent.
Add the corn kernels and cook for about 2-3 minutes.
Pour in the broth and bring the mixture to a boil. Lower the heat and simmer for about 10-15 minutes.
Blend everything using a hand or stand blender until smooth. If you prefer a thinner texture, add more broth.
In the same blender, add the coconut milk and blend again for a few more minutes. You can strain the cream for an ultra-smooth texture or leave it as is.
Taste and adjust the seasoning with salt.
2. Prepare the Lemongrass Oil
Cut the lemongrass stalks into small pieces and gently crush them with the back of a knife to release their oils.
In a small pan, heat the olive oil over low heat and add the lemongrass. Let it infuse over very low heat for about 10 minutes.
Strain the oil and discard the lemongrass pieces. Store the infused lemongrass oil in a small jar or container.
3. Sear the Corn Piece
To plate, cut a piece of corn from the cob, keeping some kernels intact.
Season with salt and pepper and sear using a kitchen torch to give it a smoky, golden finish.
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