Method

• 1.
  Melt half the butter and oil in a large saucepan over medium heat. Add onion, garlic and chilli, and cook, stirring, for 5 minutes, or until onion is softened but not coloured. Add corn kernels and 1/2 tsp saffron and stir to coat in the butter. Add stock and reserved cobs and bring to a simmer. Simmer for 40 minutes, or until stock is deeply flavoured. Remove cobs using kitchen tongs and discard. Transfer half the soup to a heatproof blender and whiz until smooth. Return to saucepan and stir to combine. Season to taste.
• 2.
  Melt remaining 50g butter and remaining 1/2 tsp saffron in a frypan over medium heat. Cook, swirling the pan, for 2-3 minutes, to infuse the butter with the saffron. Add prawns and cook, tossing pan, for 2-3 minutes or until prawns are cooked and butter has turned a nutty golden brown. Season to taste.

• 3.
  Divide soup among serving bowls and top with prawns.