The Bojon Gourmet

Make the corn:
1 Shuck the corn cobs and remove the silk. Hold a cob upright in a shallow bowl and use a small, serrated knife to slice off the top 2/3 of the corn kernels, sawing with a downward motion. Repeat with the second corn cob. Add the shallot to the corn, then toss with the vinegar and salt. Cover and chill until needed, at least 1 hour and up to 1 week, stirring a few times.
Make the soup:
1 Slice the leeks in half lengthwise, then cut the white and light green parts crosswise into ½” thick pieces. Place the leeks in a large bowl, cover with cool water, and let stand 5 minutes and swishing occasionally; any sandy dirt stuck in the leek’s layers will sink to the bottom.
2 In a large saucepan or soup pot, melt the butter over medium heat. Scoop the leeks from their water and add to the pot along with the potato, stirring until softened, 5 minutes. Add the zucchini and cook, stirring occasionally, until the zucchini is fairly soft, 5 minutes. Add the salt, a few turns of pepper, and enough water to just cover the vegetables. Increase the heat and bring the soup to a boil, then reduce the heat to medium-low and simmer, partially covered, until the zucchini and potato are very soft, about 15 minutes. Remove from the heat and let cool to room temperature, about 1 hour.
3 Meanwhile, bring a medium saucepan of water to a boil, and prepare an ice water bath. Reserve a few pretty sprigs of basil for garnish, and add the rest to the pot of boiling water. Cook until bright green, 20 seconds or so, then scoop out with a slotted spoon and plunge into the ice water bath, swishing until cold. Remove the basil from the ice bath and squeeze dry.
4 Scoop the solids out of the soup pot with a slotted spoon and place in the bowl of a blender or food processor (you may have to do this in batches). Add the blanched basil and a bit of the cooled soup liquid. Puree smooth, adding as much broth as you need to make a creamy soup. Blend in 2 tablespoons of the lemon juice and taste, adding more lemon, salt, or pepper if you feel the soup needs it. Blend in a few tablespoons of crème fraîche if you want a creamier soup.
5 To serve, return the soup to the pot over medium heat to warm, stirring occasionally. Ladle into bowls and serve with a swirl of crème fraiche, a scoop of pickled corn, and a few basil leaves.