Step 1: Sauté the Aromatics : In a large pot, melt butter over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes. Add garlic and cook for another 30 seconds, stirring constantly.

Step 2: Cook the Corn : Add the corn kernels to the pot and sauté for 2–3 minutes. Pour in the broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes until corn is tender.

Step 3: Blend the Soup : Remove from heat and let it cool slightly. Add fresh basil leaves. Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a blender in batches, then return to the pot. If desired, strain through a fine sieve for a velvety texture.

Step 4: Add Cream and Seasoning : Stir in milk and cream, then return the pot to low heat. Season with salt, pepper, and sugar (if using). Heat gently for 2–3 minutes — do not boil, as it may curdle the cream.

Step 5: Serve and Garnish : Ladle the soup into warm bowls. Drizzle with a swirl of cream or olive oil. Garnish with basil leaves, cracked pepper, or toasted corn. Serve immediately and enjoy!