A few months ago, I stumbled upon Colleen Rose's marvelous recipe for Corn Soup with Tofu Larb (https://food52.com/recipes/30305-corn-soup-with-tofu-larb). It is so good (make it!) that I started to experiment with variations on it. This version of the soup makes an elegant (and secretly vegan!) first course. If you can get edible flowers, it looks even more stunning. You can make both the soup and the oil a day ahead. Make it with the freshest corn you can find!

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