Chilled Corn Soup with Pickled Corn

Russ Myers

By
@Beegee1947

Given the vegetable's starchy nature, chilled corn soups are a cinch to make. This one gets a triple dose of corn: The base is made with cooked-down onions, sweet corn kernels, an herb bundle and an easy corn stock made with corncobs, herbs and water. It's blended until very smooth, strained to get a velvety texture, then poured over pickled corn kernels that add texture, acidity and the smallest dose of heat.

When it's hot, it's recommended serving the soup chilled, but you can serve it warmed or at room temperature if you so desire.


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Comments:

Serves:

6 servings

Prep:

30 Min

Cook:

1 Hr 10 Min

Method:

Stove Top

Ingredients

FOR THE PICKLED CORN:

2 c
corn kernels (about 2 cobs)
1 small
shallot, julienned
1
chile pepper (such as jalapeño or serrano), seeded and thinly sliced
1 clove
garlic, very thinly sliced
1/2 c
white wine vinegar
2 tsp
kosher salt
1 1/2 tsp
sugar
1 tsp
crushed coriander seeds
1 c
water

FOR THE CORN SOUP:

6
corncobs, kernels removed and reserved
4
black peppercorns
3
parsley stems
3
thyme sprigs
1
fresh bay leaf
10 c
water
1/4 c
olive oil, plus more for drizzling
2 medium
yellow onions, halved and thinly sliced
kosher salt, to taste

Directions Step-By-Step

1
Make the pickled corn:

In a heatproof 1-quart jar, combine the corn, shallots, chile pepper and garlic. In a medium saucepan over medium-high heat, bring the vinegar, salt, sugar and coriander to a boil. Pour the vinegar and the water over the corn mixture. Seal and wipe the lid and let cool. Refrigerate until chilled. Will keep for up to 1 month.
2
Make the corn soup:

In a large pot, add the corncobs, peppercorns, herbs and water. Bring to a boil, then reduce the heat to medium and simmer for 45 minutes or until your have 5 cups. Strain the stock and set aside.
3
Wipe the pot clean, then add the olive oil and place over medium heat. When the oil is warm, add the onions. Season with salt and cook, stirring occasionally until the onions are soft but not brown, 8 to 10 minutes. Add the reserved corn kernels and cook for 2 to 3 minutes. Add the corn stock, bring to a boil then reduce the heat back to medium. Simmer until the corn is tender, 10 minutes. Remove from the heat. Discard the thyme sprigs and bay leaf.
4
Working in batches, purée the corn soup in a blender until smooth, then strain the mixture through a sieve into a large bowl. Season with salt and refrigerate until chilled, 4 hours.
5
To serve, spoon 2 tablespoons of the pickled corn into the bottom of 6 bowls. Pour the corn soup over the pickled corn and drizzle with olive oil. Serve.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy