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1
Set a box grater in a wide, shallow bowl and coarsely grate 6 ears of corn; you should have 2 cups of grated corn.
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2
Cut the kernels from the remaining 4 ears; you should have 2 cups of kernels.
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3
In a large saucepan, heat 1 tablespoon of the olive oil.
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4
Add the bacon, celery, onion and yellow pepper, cover and cook over low heat, stirring a few times, until softened, about 10 minutes.
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5
Add the grated corn, the milk and 1 cup of the heavy cream and bring to a boil.
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6
Reduce the heat to moderately low and simmer, stirring often, until the soup is thickened, about 20 minutes.
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7
Season with salt and the cayenne pepper and keep warm.
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8
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
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9
Add the corn kernels to the skillet and cook over moderately high heat, stirring a few times, until they are lightly browned, about 7 minutes.
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10
Season with salt.
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11
Stir the cooked corn kernels into the soup and keep warm.
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12
In a blender, whip the remaining 1/2 cup of heavy cream to soft peaks, about 20 seconds.
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13
Add the sour cream, jalapeno, chopped cilantro and lemon juice and blend until thick.
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14
Season with salt and white pepper.
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15
Ladle the soup into bowls, top with spoonfuls of jalapeno crema and cilantro leaves and serve at once.
