We’re Cooking: Sweet Summer Corn Soup


100 degree days require dinners to be filled with items that won’t weigh you down or heat up the kitchen. We made this chilled corn soup the other night, continuing to get great use out of our outdoor grill for some of the components, the rest simply boiled and quickly sauteed on the stove. You can also use a bag of frozen, thawed corn to make this light and creamy soup even easier to create….best part, it is also good for you.


Sweet Summer Corn Soup
6 ears sweet summer corn, shucked
2 tablespoons parsley, roughly chopped
2 tablespoons basil, roughly chopped
1 tablespoon thyme
4 cups chicken or vegetable stock
2 vine ripe tomatoes
1 shallot, roughly chopped
2 cloves garlic, roughly chopped
1 tablespoon olive oil
1/2 cup white wine
1/2 teaspoon red pepper flakes
Salt and pepper
Roasted peppitas or roasted pine nuts for garnish

IMG_8957Bring a large stock pot of water to a boil.  Add 2 tablespoons salt and 5 ears of corn. Boil for 10 minutes until the corn is softened. Meanwhile quickly saute the shallot and garlic in 1 1/2 tablespoon olive oil until starting to caramelize, about 5 minutes, then add the wine and cook for another 3 minutes. Let cool then pour into a blender. When the corn has softened remove from the water and let cool slightly then cut the corn off the cobs and add to the blender. Add the herbs, red pepper flakes, a good dash of both salt and pepper with the stock.  Blend until smooth. Place the blender in the refrigerator and chill until cold. Meanwhile rub the remaining ear of corn with 1/2 tablespoon oil and grill until nicely charred on the outside.  Set aside to cool then cut the corn off the cob. Cut the tomatoes in half and scoop out the seeds then cut both tomatoes into a dice, set aside. When ready to serve fold the charred corn and tomatoes into the soup then ladle into shallow bowls and top with a few peppitas for texture.