Preheat the oven to 350 degrees F. Line a small baking sheet or tray with aluminum foil

Brush the corn with 2 tablespoons of the butter. Season with kosher salt and freshly ground pepper and arrange on the baking sheet.

Place the pan in the oven and bake for 20 minutes. Turn the corn over and bake for another 20 minutes. 

Remove from oven and when cool enough to handle, cut the corn kernels off of the cobs and set aside. 

Peel and mince the garlic clove. Peel and dice the onions.

Heat the remaining 2 tablespoons of butter in a skillet, add the garlic and onions and sauté until the onions become transparent.

Stir in half of the roasted corn kernels.

Sprinkle the cornmeal over the top and stir to coat. Season with kosher salt and freshly ground pepper. 

Add the white wine to the pan and then the vegetable broth. Bring the mixture to a boil, reduce the heat to low and let simmer for 20 minutes.

Use a hand blender or transfer the mixture to a blender or food processor and pulse to lightly pureé the mixture. 

Return to the pot and stir in the milk and the other half of the roasted corn.  Bring to a boil.

Season again with kosher salt and freshly ground pepper to taste. Add the sugar. 

Transfer to soup bowls, garnish with parsley and serve.