Serves 5 or 6
This soup has great flavour when the corn is at it’s prime and roasted on the barbecue or under an oven broiler. Serve the soup chilled or hot in the cooler weather.
I picked up the corn having arrived this morning at the farmer’s market. I removed the coarse out leave; cut off the stem and top end so the soft hairs would not burn. Some folks like to soak the corn for 20 minutes but I have found the corn is moist without soaking. I barbecued the cobs for about 14 to 15 minutes on high, cooled them and removed the husks.
- 3 fresh corncobs, husked
- 2 cups (375 ml) chicken broth or water
- 398 ml can coconut milk or 11Ž2 cups (375 ml) whipping cream
- 1 tbsp (15 ml) butter
- 1 medium onion, finely chopped
- Pinch to 1Ž4 tsp (1 ml) ground hot red pepper or to taste
- 2 tbsp (30 ml) lime or lemon juice
- Pinch sugar and salt and pepper to taste
- Garnish: 2 tbsp (30 ml) chopped fresh mint or cilantro
1. To remove the kernels from the cob; stand cob on stem end, cut off kernels with a sharp knife beginning at the top down to the bottom. Use the back of the knife to scrape the juicy pulp left behind in the cob. Place the kernels, pulp and bare cobs in a saucepan with the chicken broth and gently cook for 15 minutes. Using tongs, remove the cobs and discard.
2. In small skillet, heat butter or oil over medium-low heat, stir in onion and red pepper, cover and cook until onion is limp about 6 minutes. Add to corn broth; leave the corn kernals whole or puree with a stick blender or food processor until smooth. Add coconut milk or whipping cream, lemon juice and sugar. Season to taste with salt and pepper.
3. Serve hot or cold and garnish with chopped mint or cilantro.