This is a light and gentle soup that is served cold, perfect for a summer evening. I do not remember where I got the recipe so I'm going to improvise:
Boil some ears of corn for 5-10 minutes. Let cool and remove kernels from cob with a knife. Puree the kernels in a blender with a few cups of water or broth. Strain the mixture and discard the kernels. Add salt, pepper and dried basil to the soup and chill. Serve cold.