Use your June to roast corn cobs in their husks, then strip the cobs to make a savory corn stock base for a lush, creamy soup that doesn’t actually have any cream in it. If you like your soup very smooth, use a blender to puree the stock and vegetables together. Alternatively, you can set some kernels aside and stir them in at the end for more texture. Crumbled cotija, sliced radishes, cilantro and a dollop of creme fraiche or sour cream make colorful optional garnishes.