1 ear corn, husked
1 cup buttermilk
1 cucmber, peeled and seeded
1/4 cup red onion, diced
salt and pepper, to taste
2 tablespoons basil, chopped
1/4 cup tomato, seeded and diced
basil leaves, for garnish
1/4 cup fresh crabmeat *optional
Cut off the kernels of com and place in a food processor or blender, reserving 1/4 cup of kernels for later.
Add 1/2 cup of buttennilk to the com and process or blend until a puree is fonned. Press through a strainer and discard the kernel skins.
Dice the cucumbers and place half in the food processor. Process with the remaining buttermilk and add to the buttennilk-com mixture.
Add the reserved com kernels and cucumbero to the com-buttennilk mixture. Taste and season with salt and pepper, as needed.
Add the red onion and chopped basil. Refrigerate until cold, about 2 hours.
Ladle into bowls and garnish each with I tablespoon of chopped tomato and fresh basil leaves. Note: Garnish each bowl with 2 Tablespoons fresh crab meat, if desired.