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1
Cut the kernels from the cobs (you should have about 8 cups); reserve the cobs.
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2
Set aside 1/3 cup of the raw kernels for garnish.
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3
In a juicer, juice 3 cups of the corn kernels.
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4
Reserve the juice.
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5
In a large pot, combine the corn cobs and 4 quarts of water and bring to a boil.
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6
Simmer over moderate heat, occasionally skimming the foam, until the broth is reduced to 6 cups, about 1 hour.
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7
Strain the corn broth through a sieve into a large bowl; discard the cobs.
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8
In a large saucepan, melt the butter.
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9
Add the onion and cook over moderately low heat, stirring occasionally, until softened, 10 minutes.
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10
Add the remaining corn kernels and the vadouvan and season with salt.
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11
Cook, stirring, until very fragrant and the kernels are well coated in the spices, 2 minutes.
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12
Add the corn broth and simmer over moderate heat until the liquid is reduced by half, 1 hour.
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13
Stir in the reserved corn juice.
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14
In a blender, and working in 2 batches, puree the soup until smooth; add water if a thinner consistency is desired.
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15
Strain the soup through a sieve into a large bowl.
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16
Stir in the lime juice and season with salt.
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17
Serve warm, garnished with the reserved raw corn kernels.
