Easy Upgrade: Crispy fried sage leaves add elegance to this soup with little effort. Heat 2 to 3 tablespoons of grapeseed oil in an 8-inch nonstick skillet. Add the leaves a few at a time. They'll shrink and crisp up in a few seconds. Use a fork to lift them out of the pan, and let them drain on a paper-towel-lined plate for 1 minute. Use immediately to garnish the soup. Technique Tip: Break the ears in half before cutting off the kernels. The smaller size and flat edge where it's broken allows for a sturdier grip when holding the cob on a cutting board.