people deal with summer ending in different ways. i, personally, get excited about fall colors and crunchy leaves. my husband on the other hand buys 24 ears of sweet corn so we can “eat summer all spring and winter long.”
so now our freezer is once again stuffed to the brim. with sweet corn in little sandwich bags, which after cooking and bagging all day, jason declared “i am the heisenberg of sweet corn.” clever guy i have there.
anyways, it’s time for another cold soup for summer (i’m covering primary colors: red, green, and now yellow).
Chilled Sweet Corn Soup
Recipe type: Soup
Serves: 4-6
Ingredients
- 5 ears sweet corn
- 8 tablespoons butter
- 1 medium yellow onion, chopped
- 4 cups water
- 1 serrano chile
- 1 avocado, roughly chopped
- 1 tablespoon soy sauce
- salt and pepper to taste
Instructions
- Grill sweet corn over open flame until lightly charred. Let cool and cut kernels off cob.
- In a large pot, melt 7 tablespoons butter. Add onions and cook for about 10 minutes, stirring frequently. Add sweet corn, reserving ¼ cup for garnish. Add water and bring to a boil. Reduce heat and cook for 5 minutes.
- Remove from heat and puree with an immersion blender or food processor. Let cool.
- Meanwhile, roast chili on open flame (or broiler) until charred. Remove seeds and finely chop. Melt remaining tablespoon butter in a small pan. Sauté chili and avocado for 2-3 minutes, then remove from heat and add soy sauce. Stir in additional corn.
- Once soup is cooled, adjust salt and pepper to taste. Serve with avocado chili garnish on top.
recipe adapted from angus brown.
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