Preparation

• With the corn cobs standing in a deep bowl or Bundt pan), slice the kernels off the cobs, and then break the cobs in half. You should have about 4 cups of kernels. If you have more, reserve any additional corn kernels to steam and use as a garnish. Place the cobs in a medium saucepan with the onion, bay leaf, and 1 quart cold water; bring to a boil over high heat. Reduce the heat to low, and simmer uncovered for 30 minutes.
• Meanwhile, in a large skillet over medium heat, heat the coconut oil until shimmering. Add the shallot and cook, stirring occasionally, until soft but not browned, about 1 minute. Add the 4 cups of corn kernels, and cook, stirring occasionally, until fragrant and tender, about 7 minutes. Stir in 2 tsp. salt, then remove from the heat. Set aside until the corn stock is ready.
• Strain the corn stock, and discard the cobs. Measure out 2 cups of stock (making up any shortage with water), and combine it with the cooked corn kernels in a stand blender; process until smooth, about 2 minutes. (Depending on the size of the blender, you may need to do this in batches.)
• Working in batches, strain the blended soup through a fine-mesh strainer into a large bowl. Use a rubber spatula to stir and press on the pulp to extract as much liquid as possible; discard the solids. Stir in the coconut milk. Season to taste
  with more salt. Chill the soup for at least 1 hour before serving.
• To serve, divide the soup among four bowls, and sprinkle each with the tarragon. Drizzle with olive oil, and garnish with reserved corn kernels, if you like.