In a large pot with salt in the water, simmer corn, covered, 20 minutes, or until very tender. Remove from heat.
In a food processor, puree the cooked corn, green onions, lime juice, dill, salt and pepper until smooth. Add 1 cup of the buttermilk and process until blended. Transfer the mixture to a bowl and whisk in the remaining buttermilk. Chill deeply.
Serve in frosted glasses or chilled cups, garnished with dill sprigs.
Makes 4 to 5 first-course servings.
* Fully ripe sweet corn has bright green, moist husks. The silk should be stiff, dark and moist. You should be able to feel individual kernels by pressing gently against the husk.
** Bulgarian buttermilk is a richer and creamier buttermilk. If Bulgarian buttermilk is not available, substitute 1 cup whole-milk yogurt, 2 1/2 cups regular buttermilk, and 1/2 cup cream for the 4 cups of Bulgarian buttermilk called for in this recipe.
Chilled Corn Chowder Recipe: https://whatscookingamerica.net/Soup/CornChowderChilled.htm