Florida Sweet Corn and Tomato Bisque

2 Tbsp. unsalted butter
½ onion, finely chopped
1 lb. fresh Florida corn kernels
1 large garlic clove, minced
4 cups low-sodium broth (veggie or chicken)
Kosher salt and freshly ground pepper, to taste
2 Tbsp. sour cream
2 medium-sized Florida tomatoes, coarsely chopped
1 scallion, thinly sliced
1 Tbsp. finely chopped cilantro, plus more for garnish

Melt butter in a large, heavy pot. Add onion and cook over moderately high heat, stirring, until lightly browned, for about 6 to 7 minutes. Add corn and garlic while stirring, until the corn is lightly browned, about 5 minutes. Add broth and simmer until corn is tender, about 15 minutes. Lightly season with kosher salt and pepper, to taste.

Using a slotted spoon, transfer 11/2 cups of corn to a blender, add sour cream and 1/2 cup of the cooking liquid. Puree until smooth, for about 2 minutes. Return the puree to the soup. Add the tomatoes, scallion and cilantro to the soup, and cook until heated through. Serve hot and garnish with cilantro.

Grilled Sweet Corn with Chili-Lime Butter

4 ears Florida sweet corn

Chili-lime butter:
1 stick of sweet butter, softened
zest of 1 lime
zest of 1 lemon
1/4 tsp. salt
1/4 tsp. black pepper
1 tsp. chili powder
pinch of cayenne pepper

Place softened butter in a bowl. Add the rest of the ingredients, except corn, and mix until incorporated. Peel and clean corn. Place cobs on a gas grill or barbecue with fire burned down to white coals, and turn corn frequently. Cook until nicely browned. Slather hot grilled corn with chili-lime butter and serve immediately.