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1
Grate kernels from 4 ears corn into a large bowl, using coarse side of grater (there should be 1 cup grated corn, including juices); discard cobs.
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2
Using paring knife, cut kernels from remaining 6 ears (there should be 3 cups); set aside.
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3
Break 4 cobs in half, and combine with grated corn, chicken broth and water in 1 1/2 gallon stockpot; discard 2 remaining cobs.
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4
Bring to simmer, and cook, covered, for 10 minutes, stirring occasionally.
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5
Remove cobs from broth with tongs, and discard.
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6
Pour mixture into blender, and puree until completely smooth.
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7
Return to pot.
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8
Stir in whole kernels, bring to a simmer, and cook until corn is crisp-tender, about 5 minutes.
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9
Transfer soup to bowl (not plastic).
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10
Stir in salt and cayenne.
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11
Cover, and refrigerate, or stir over ice water bath at room temperature until very cold (about 5 hours in refrigerator, 1 hour over ice).
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12
Halve and seed melon.
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13
With melon baller, make tiny balls (there should be about 1 1/4 cups) or cut melon into dice.
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14
Cover melon balls and chill over ice until ready to use (up to 1 hour before serving).
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15
To serve, stir buttermilk into soup.
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16
Taste, and adjust seasoning.
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17
Toss melon balls with chervil or basil, and sprinkle with salt.
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18
Divide melon balls among 6 chilled shallow bowls.
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19
Pour cold soup around melon.
