We like the choose-your-own-adventure spirit of this soup from JBF Award Winner Gavin Kaysen. We’re sharing his scallion toast–topped version
, but the chef notes that sweet seafood, like lobster or crab, is another natural match. You can also garnish the soup with a cluster of sevruga or golden osetra caviar if you’re feeling fancy. Even on its own, the creamy corn base tastes wonderful.