16 ears yellow corn
4 tablespoons butter, cut into small pieces
sliced scallions, for garnish
Remove the husks and silks from the corn. Holding the ears in a large bowl, slice off the kernels (to yield about 10 cups). In two batches, puree the kernels and accumulated juices with a total of 2 cups water until chunky.
In a large saucepan over medium-high heat, cook the pureed corn, butter, 4 cups water, and 1 tablespoon coarse salt until the butter is melted and the soup is heated through, 5 minutes. Serve hot topped with scallions.