Easy Vegan Corn Soup

Prepare the corn: Remove the leaves and the threads from the ears of the corn. Trim off the ends of the corn and discard. Cut the ears of corn into 2-3 pieces.
Use a knife to cut off one row of corn kernels. Then, use your thumb to push the other rows in the direction of the one you just removed. Repeat with the remaining corn pieces. Rinse the corn kernels under cold water and drain. Set aside.
To make the soup: heat the butter and oil in a deep saucepan over medium heat. Once hot, add the minced shallot and garlic, and sauté for about 3 minutes.
Add the drained corn kernels and sauté for another 5 minutes. At this point, you can save about 1/4 cup of the corn to use as a topping later.
Season the corn with salt, sugar, and ground black pepper, and cover with the water. Bring to a simmer and let simmer covered for about 12 minutes.
Remove from heat and pour in the coconut cream (or full-fat coconut milk). Transfer to a high-speed blender and blend on high for about 30 seconds or until smooth.
Taste and adjust seasonings if needed. Serve hot and garnish with chopped green onions and sautéed corn!
Corn soup will keep for up to 3 days in the refrigerator.