This corn soup is simple, full of corn flavor, and delicious whether you decide to eat it hot or cold (although since the height of corn season is the height of summer, I tend to choose to serve it chilled more often than not).
By grating the corn off the cob, you avoid having to strain this corn-centric soup to remove excess husky or fibrous kernels. The bit of onion adds sweetness; the potato adds body. Serve this soup hot or, better yet, chilled. If you're feeling fancy, garnish with minced roasted chile, chopped cilantro, or diced avocado or tomato.
- 10 ears sweet corn
- 2 medium onions
- 1 tablespoon vegetable oil (or olive oil or butter)
- 1 teaspoon fine sea salt (plus more to taste)
- 1 medium potato
- 4 cups water (or chicken broth or vegetable broth)
- Optional garnishes: diced roasted green chile, chopped cilantro, diced avocado, diced tomato, crumbled cotija cheese
- Shuck the corn, removing the tough husks as well as the silky threads. A moment to remove as much of the corn silk as possible will save you from picking it from your teeth later!
- Using a large hole grater nestled in a very large bowl, grate off the corn kernels from the cobs. Use the blunt side of a knife blade to scrape remaining liquid and corny bits into the bowl after you grate each cob. Set aside this luscious raw corn puree.
- Peel and chop the onions. In a large pot, heat the oil or butter over medium heat. Add the chopped onions and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the onions wilt, about 3 minutes.
- Meanwhile, peel and chop the potato. Add the potato and water or broth to the pot. Bring to a boil. Cook until the onions and potatoes are very soft, about 10 minutes. Add the corn purée. Cook until everything is heated through, about 2 minutes.
- Puree with an immersion blender or in batches in a blender or food processor (do this in small batches to avoid splashes and burns and cover the top with a clean kitchen towel to catch any hot splatters).
- Add salt to taste. (Do this at the temperature at which you plan to serve the soup; chilled soup will need more salt than hot soup because cold dulls flavor.) Note that you will need to add a fair amount of salt if you used water as your base liquid. Keep adding salt, about 1/4 teaspoon at a time, and tasting until you notice a jump in the corny flavor.
- Garnish with roasted chile, avocado, tomato, cilantro, or cheese, if you like.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||8 g|