Method:
1 Melt butter in a saucepan over medium heat, add garlic and onion and cook, stirring for 2-3 minutes or until soft, season with salt and pepper.
2 Cut the kernels from the sweet corn and add to the saucepan, cook for a 2 minutes. Add stock, basil stalks and leaves, simmer for 6-8 minutes until corn is tender. Set aside to cool 5 minutes. Season with salt and pepper.
3 Blend or process mixture until smooth, then strain through a sieve. Pour into bowl, top with extra basil leaves if desired.