Creamy Corn Soup Bowls

0 Slice the kernels from the corn cobs, then set the kernels and cobs aside.
1 Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion and sauté for 4 to 5 minutes, until soft and translucent. Add the garlic and cook for another 30 seconds, until fragrant.
2 Add the corn kernels, water, bouillon, coconut milk, salt, and pepper. Add the reserved corn cobs into the soup. Bring to a gentle boil, then reduce the heat and simmer uncovered for 15 to 20 minutes. Simmering the cobs right in the broth pulls even more of that fresh sweet corn flavor into the soup.
3 Remove and discard the corn cobs. Carefully transfer the soup to a high-speed blender, or use an immersion blender, and blend until completely smooth and creamy. Stir in the lime juice, starting with just 1 teaspoon, then taste and adjust the salt, pepper, or lime as needed.
4 Divide the cooked rice between bowls, creating a mound in the center of each. Ladle the hot corn soup around the rice, then top with edamame, green onions, and black sesame seeds.