Sweet Corn Soup

Jun 17 2022

This quick corn soup tastes just like corn on the cob, but so you can eat it with a spoon! Eat it hot, at room temp, or chilled.

Ingredients

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

Step 1
Gather the ingredients.
Step 2
Shuck the corn , removing the tough husks as well as the silky threads.
Step 3
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.
Step 4
Peel and dice the onions as well as the potato.
Step 5
In a large pot over medium heat, heat the oil or butter. Add the chopped onions and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the onions wilt, about 3 minutes.
Step 6
Add the potato and water (or broth) to the pot. Cover, and bring to a boil over high heat. 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.
Step 7
Add the corn purée and cook just until everything is heated through, about 2 minutes, then puree with an immersion blender or in batches in a blender or food processor.
Step 8
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 the 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 corn flavor.
Step 9
Serve immediately or chill. Garnish with roasted chile, avocado, tomato, cilantro, or cheese, if you like.