• Peel and remove the 'silk' from the corn and break off the stem. Take each ear in turn and hold it with the stem end flat in a shallow bowl and using a sharp knife, cut the kernels from the stem. Turn the cob so that you cut off the kernels from all sides. When you think you've got them all, turn the knife so it's more at right angles to the cob and scrape the last little bits out. Repeat with the other ear.
• Warm the butter in a medium saucepan/pot over a medium heat and add the onion. Cook for a few minutes, stirring regularly, until the onion is well softened. Add the corn and cook a minute more, then add the stock.
• Bring to a boil, reduce to a simmer and cook for around 10-12 minutes. I prefer slightly on the undercooked side (around 10min) but if you prefer more, cook slightly longer. Once done, stir in the goat cheese then allow to cool a couple of minutes before blending in either a food processor (for a bit more texture) or blender (for smoother). Taste and adjust seasoning as needed, eg add a little salt and pepper.

For vegetable topping (if using)

• While the corn is cooking, warm the oil for the vegetables in a medium-large skillet/frying pan over a medium heat. Thinly slice the onion and add it to the pan. Cook, stirring now and then so it softens and browns slightly but don't let it burn.
• Cut the pepper and zucchini (courgette) into relatively thin long slices. Once the onion has become relatively soft, after around 5-8 minutes, add the pepper and zucchini to the pan. Stir regularly as they cook for another 3 - 5 minutes or so. Cut the tomato into medium-thick slices and the basil into thin strips ready for later.
• Finish off the vegetables by adding the tomatoes and basil, mixing them through gently so they warm but don't fall apart. Remove from the heat after a minute of two.
• Diving the fresh corn puree between two bowls then top with the vegetables. Sprinkle over the pine nuts and top with a few gratings of parmesan and serve.