Remove husks, silks and tassels from each corn and cut corn off the cob and save both; corns and cobs. In a large saucepan, add halved cobs, some fresh thyme and water (4.5 cups/1100g) Cover and bring to boil, and cook on low for 30 minutes at least. Meanwhile, in a large hot pot sweat shallots with olive oil and butter for about 8 minutes on medium heat. Add corn and cook for 5 minutes more, and season with salt and pepper. Add corn stock (discard solids and thyme). Cook for 20 minutes on low heat; covered. Blend and sieve. Readjust seasoning, and add more liquid if needed. Corn soup can be served hot or chilled. It can be refrigerated up to 5 days or frozen. Blend soup right before serving to lighten the texture. Some heavy cream can be added to the corn soup. To make some corn soup with chipotle: Blend 3 cups/750ml corn soup with 1/2 ounce/15g chipotles in adobo sauce (add more if desired).
2 corn ears, fire roasted and buttered (remove corn from one ear and make 8 slices from the other and set aside).
For the popcorn: Heat up pan with oil, add popcorns; cover and cook until it pops. Transfer to a large bowl and toss it with some Espelette piment, chili pepper or paprika and salt. Set aside.
Place a tablespoon of fire roasted corn in the center of each plate and top it with seasoned popcorns. Arrange a fire roasted slice of corn on the side. Pour corn soup (about 70%) and chipotle corn soup (about 30%), add lime zest and dots of lemon olive oil and serve! Lime zest & lemon olive oil. Enjoy!