Ahh, Summer.  That wonderful season that brings us delicious, sweet corn, which grilled in their husks are so tender and sweet that they don’t even need seasoning! I thought of making a cold soup because, let’s face it, we in Southern Nevada apparently live on the surface of the sun.  Temperatures soared to 116 degrees this weekend and anything cool and refreshing was a most welcome thing.  I adapted this recipe found on Epicurious and I used a lot more corn and I also did not strain the soup.  I think that step is a purely personal issue.  I enjoy texture in soup and I find that it makes for a more substantial dish–a soup that “eats like a meal”.  But if you prefer a smoother, creamy soup, straining it would give you that result.  This soup has a refreshing Southwestern flavor with a hint of heat and a little splash of lime and would make a great first course for a summery dinner! For the soup: 4 ears of grilled fresh sweet corn1 serrano pepper, chopped …