A Sweet Bowl of Summer Flavors
With fresh sweet corn costing as little as 15 cents an ear, it’s impossible to resist grabbing a couple cobs at your local grocery store or farmers market. Steamed is good, roasted is great, and grilled is divine, but let’s take the corn off the cob, shall we?
In the July issue of Real Simple there was a recipe for Sweet White Corn Soup with Poblano Puree. It looked so simple and so delicious. The results didn’t disappoint. I made a few changes (like omitting the heavy cream) and added some chopped grilled chicken to the top. The clean, sweet corn flavor was incredible. It might feel a bit too hot for soup right now, but dollop some cold sour cream on top and it’s a surprisingly refreshing dish for summer!
Sweet White Corn Soup
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 small onion, chopped
- 5 cups fresh white corn kernels (about 8-10 ears)
- 2 1/2 cups chicken stock (or vegetable stock)
- 1/2 tsp fresh thyme leaves
- salt and pepper to taste
- 1 poblano pepper
- fresh cilantro
- sour cream or plain yogurt
- Heat the broiler. Place the poblano pepper on a baking sheet and broil until the skin blisters, turning to cook every side. Remove to a bowl and cover with plastic wrap to steam.
- Meanwhile, heat the butter and oil in a large saucepan over medium heat. Add the onions, sprinkle with salt and pepper, and cook until soft, but not browned, stirring occasionally.
- Add the corn kernels, stock, thyme, and another pinch of salt and pepper. Bring to a boil, then reduce the heat and simmer until the corn is tender, about 10-15 minutes.
- While the corn cooks, remove the pepper from the bowl and peel away the skin. Cut in half to remove the seeds, then dice. Place in a small bowl and sprinkle with salt.
- When the corn is tender, puree everything in a blender or use an immersion blender directly in the pot. Adjust seasoning as needed.
- Serve the soup with the diced roasted pepper, a dollop of sour cream, and a sprinkle of chopped cilantro (or anything you like!).