With sweet corn being at its peak, I felt it necessary to use it as much as possible. While pursuing through my 5 Ingredient Fix cookbook, I came across a yummy looking corn soup recipe. I was already making Grilled Flank Steak with Spicy Corn Relish, so I decided to grill all the corn I purchased and make both recipes. With both of these recipes made in one night, I had lunches/dinners for several days. This might be something I’ll do more often…
- 4 fresh large sweet corn cobs, husks and silks removed
- 3 T unsalted butter
- 1 yellow onion, chopped
- kosher salt and freshly ground black pepper, to taste
- 3 C vegetable stock
- 1 C half-and-half plus more as needed
1. Grill the corn, turning frequently, until lightly charred all over, about 10 minutes. With a sharp knife, cut the kernels from the cobs; reserve 1/2 C for garnish and put the rest in a bowl. Put 2 of the cobs back on the grill and cook, turning, until lightly charred. With the back of the knife, scrape all the cobs firmly to extract the milky liquid and add it to the kernels in the bowl. Break the 2 grilled cobs into pieces and set aside.
2. Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring, until softened and translucent, about 5 minutes. Season with salt and pepper; add the vegetable stock, corn kernels, milky liquid, and grilled cob pieces to the pan (this will add smoky flavor to the soup). Bring the mixture to a boil, cover, and reduce the heat to maintain a simmer. Cook until the corn and onion are soft, about 15 minutes. Remove the grilled cob pieces from the pot and discard. Working in small batches, puree the mixture in a blender and transfer to a clean saucepan. Add the half-and-half and warm the soup gently over medium-low heat; if it is too thick, add a bit more half-and-half to reach the desired consistency. Taste and adjust the seasoning. Serve with some grilled corn kernels scattered over the top.
Observations: If you look at the recipe for the Grilled Flank Steak with Spicy Corn Relish, you will see how to grill and cut the corn. Make sure you char the corn all the way around. Also, if you have an immersion blender, blending the soup will be much easier. Also, you don’t need to blend it all the way if you want your soup a little thicker/chunkier.
Analysis: By grilling the corn and adding the grilled corn cobs into the soup, the flavor reaches a whole new level. The sweetness from the corn and smokiness from the grill really complimented each other. I recently made a corn salsa this week, and I tried charring the corn on my gas stove like the recipe suggested. It definitely tastes better grilled. This soup tasted delicious re-heated and lasted throughout the week. It was definitely a meal in itself.