A Velvety Cool Corn Soup is light and refreshing! Minimum ingredients so you have lots of Pure-Corn-Flavor. Roasted Pepper with Jalapeño and EVOO adds just the right punch of interest and texture. THE Summer soup to make right now!
I must say… this is HOW you make Corn Soup! The cold cool-you-down variety.
The difference from all the rest?
The recipe is mostly CORN (5 EARS!)
No confusing ingredients which take away from the pure corn flavor.
As it turns out it’s light in calories, fat and sodium – yea!
Three Main Ingredients:
Corn, White Scallions and Garlic
I do not use any strong seasonings here – to let the corn flavor shine.
Cooked just briefly – the corn will be crispy. Simple to make – sauté 6 minutes, add water and in to the carafe of the blender the mixture goes.
The Flavor:
Well, it’s pure corn!
Break the ear of corn in half – it will stand flat; cut with a serrated knife
Use a grater to catch all the kernels and “milk” from the cob
Let’s Make the Soup:
- Cook Scallions and Garlic in a small amount of Extra Virgin Olive Oil – just until softened – 3 minutes.
- Add the Kernels of Corn… from 5 ears – cook just 3 minutes – CRISP is good!
- Add Filtered Water – bring to a simmer and remove from heat
- Cool slightly, then then add to a blender (I use a Vitamix) and blend until smooth from low to high speed for 3 full minutes.
HINT: If the soup is not very smooth, strain through a mesh strainer over a large bowl
Did you Know?
Most fresh corn sold at farmers markets is sweet corn, which is largely non-GMO. While over 90% of U.S. field corn (used for animal feed and processed ingredients) is genetically engineered, genetically modified sweet corn represents a much smaller fraction of the market.
Tips About Corn:
Corn can lose about half its sweetness within 24 hours of picking, becoming more and more starchy. Sugar-enhanced and Supersweet varieties have been developed – the corn lasts longer off the stalk, but flavor is compromised in the process.
Few things say “summer” like a freshly picked ear of sweet corn!
Enjoy this marvelous corn soup recipe – tastes incredibly refreshing on hot days!
Karen
For those of you who ♥️ LOVE TO COOK… See:
Karen’s Sensational Summer CORN and TOMATO Recipes!
22 Crazy Delicious Corn and 30 Sensational Tomato Recipes to make and enjoy.
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Velvety Cool Corn Soup with a Roasted Peppers & Jalapeño Garnish
Velvety corn soup to cool you down! Minimum ingredients so you have lots of Pure-Corn-Flavor. Roasted Pepper with Jalapeño and EVOO adds just a punch of interest.
Ingredients
Velvety Cool Corn Soup:
- 5 large ears corn
- 2 tablespoons extra virgin olive oil
- 2/3 cups scallion whites – coarsely chopped, (can use vadalia onion)
- 3 large cloves fresh garlic, peeled, coarsely chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoons turmeric
- 1/4 teaspoon freshly cracked white pepper
- 1 1/2 cups filtered water
- 1 recipe Roasted Pepper & Jalapeño Garnish, see recipe below
- 2 teaspoons (optional) fresh herbs, parsley, dill or chives; chopped
Instructions
Velvety Cool Corn Soup:
- Husk the corn, remove the silk strands. Place a large cutting board.
- TIP: Break the corn in half (I just break with my hands) and hold a flat corn half so it's vertical. With a serrated knife cut the kernels off the ear; repeat until all is cut. Now – take a grater, with large holes and gently grate to remove any extra corn and milk on the cob. Set aside with the corn.
- In a large pot (I used a soup pot) add the olive oil and set to medium heat. When hot, add the scallion whites, and garlic, cook stirring for 3 minutes; do not brown.
- Add salt, turmeric and pepper; stir. Add all the corn to the pot, stir up. Cook for 3 minutes, stirring, on medium heat, the color will get brighter – do not over cook; corn will be crispy.
- Add the water, bring to a boil and remove from heat immediately. Take out 1/2 cup of corn kernels and set aside for garnish. Cool the mixture for one minute then add to a blender (I use a Vitamix) and blend until smooth from low to high speed for 3 minutes.
- IF not very smooth: Place a large mesh strainer over a large bowl, the corn mixture and strain – use a rubber spatula to push the soup through. Discard any solids in the strainer.
- Refrigerate the soup until very cold, about 4 hours or overnight. Taste the soup for salt, add more to your liking. May add a drop of lemon or lime juice too.
To Serve:
- Ladle soup into individual bowls. Top with reserved corn and dot with Roasted Pepper & Jalapeño Garnish. Add any fresh cut herbs you like.
Roasted Pepper & Jalapeño Garnish:
- Roast peppers; I've used 3 miniature ones; red, orange and yellow. 375 degree oven; 10 minutes – roast whole, remove seeds and skins and dice. About 1/3 cup chopped. Add to a small bowl. Add 1 teaspoon minced jalapeño and 1 tablespoon EVOO. Season with a pinch of sea salt. If you like spicy – add a pinch of cayenne.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
