'Tis the season for fresh-picked, sweet-as -candy corn on the cob. And while there's no better way to eat it than gnawing it right off of a lightly boiled ear drenched in butter, corn in the husk won't keep for long.
To extend the life of your corn, turn it into a delicious, light soup. Buying corn in bulk is often cheaper than buying just a few ears, so you can make lots of this soup and freeze it to enjoy well into the winter. Click here for a list of Boston-area farmers markets selling fresh corn.
Fresh Corn Soup
Ingredients
- 1 tsp corn oil
- 1 small onion
- 1 small Poblano or Anaheim chili
- 4 cloves garlic
- 1 tsp cumin
- 6 ears corn
- 1 3/4 cup soup stock (homemade or store-bought, chicken or vegetable)
- 1 1/2 cups milk
- fresh cilantro
Instructions
- Heat the oil in a heavy-bottomed stock pot.
- Dice the onion, chili, and garlic, and saute them in the oil with the cumin until the onions begin turning translucent.
- Husk the corn, wash off any remaining silk threads, and cut the kernels from the cobs.* Add them to the pot along with the soup stock and simmer over medium heat until the corn pierces easily with a fork.
- In a blender, puree about half the soup and return it to the pot. (You can make this a completely smooth soup if you like, but I think the corn kernels and bites of pepper add personality.) Add milk until the soup is thinned to your preference.
- Season to taste with salt, pepper, and fresh chopped cilantro and serve hot.
* One easy way to cut corn from the cob without making a mess is to use a bundt pan. Put the pointy end of the ear in the hole in the center of the bundt pan, and slice from the top of the ear down. The corn should fall neatly into the pan instead of flying around the kitchen.
You might also enjoy these:
Comments