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Yet another dish to celebrate the fresh flavors of the summer season.
A season which I feel is quickly coming to an end.
And I’m just not ready for that.
The past three months have flown right by, as they always do. Here we are, nearing the end of August, with Labor Day right around the corner. Honestly, I have a love-hate relationship with these next couple of weeks. Just teetering on that fine line between summer and fall. So, I’m doing my best to savor the last of these sunny, 80 degree days where the sun doesn’t set until way past my bedtime. Because it won’t be too long before I’m cursing at snow and wishing I had just one of these days reserved for instant happiness.
Sweet corn is August at its peak. Thus the need to devour this crop in massive quantities. And, the corn coming from our CSA share each week is so sweet and flavorful. Case in point: my father, a “Corn-oisseur”, rates every ear of corn he eats on two main components – texture and taste. It’s a job he takes quite seriously, and makes sure to share his comments with the rest of the table, in efforts to prepare us for the bite we’re about to take. “Could be a little more tender…. a touch sweeter… mmm, good crunch…” You get the picture. Even he agreed that this corn was near perfect in both aspects.
The point here is that this soup is going to be as great as your corn is flavorful. The sweeter, the better. So in this instance, the soup was ah-mazing. The sweet corn combines with savory onion and garlic creating a very sophisticated depth of flavor, which resonates on every tastebud. If that weren’t enough, the soup is then topped with a roasted corn salsa, adding yet another dimension of texture and flavor. The roasted corn and red pepper duo provides that necessary crunch and added savory component to this dish.
I’ll be honest, after one bite, I couldn’t wait any longer for this soup to chill. And I’m fine with that. Because this soup tastes almost better at room temperature than it does cold. So while this dish is number 2 in our Chilled Soup Trilogy, it doesn’t have to be refrigerated to be the most delicious summer soup you’ll ever taste. Eat it as an appetizer, at lunch, or for dinner. The time of day you choose to eat this soup won’t matter. What matters is that you make it right away… while summer is still here, and the corn is still sweet.
Sweet Corn Soup with Roasted Corn Salsa
Print recipe
| Serves | 4 |
| Prep time | 40 minutes |
| Cook time | 20 minutes |
| Total time | 1 hour |
| Meal type | Appetizer, Main Dish, Soup |
Ingredients
Sweet Corn Soup
- 5 ears of corn
- 2 tablespoons olive oil
- 1 small onion (diced)
- 1 clove garlic (minced)
- 1/4 cup white wine
- 14.5oz vegetable broth
- 1/2 cup chicken stock
Roasted Corn Salsa
- 2 ears of corn
- 1/2 small red pepper (finely diced)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons olive oil
Directions
| Sweet Corn Soup | |
| 1. | Boil 5 ears of corn in a large pot of boiling water for 10 minutes. Drain immediately. Once cool, remove corn kernels from the cob, using a sharp knife to cut down the length of the cob. |
| 2. | In the same pot, heat olive oil over medium heat. Once hot, add onion. Season with salt and pepper. Let onion cook until translucent stirring occasionally (about 5 minutes). |
| 3. | Add garlic. Cook 2 - 3 minutes more. Add white wine, stir to combine all ingredients. Then add corn kernels, vegetable broth and chicken stock. Season with salt and pepper. Cover and reduce heat to low. Let soup simmer for 20 minutes. Remove from heat and let cool. |
| 4. | Once room temperature, pour corn soup into a blender, and puree until smooth. Place in refrigerator until chilled. Serve with roasted corn salsa on top. |
| Roasted Corn Salsa | |
| 5. | Turn oven on to broiler setting. Rub olive oil on remaining 2 ears of corn. Place under broiler to roast, turning as needed to brown on all sides. |
| 6. | Remove once all sides of corn have slightly charred. Remove kernels from the cob using a sharp knife and cutting down the length of the cob. |
| 7. | In a small bowl, combine corn kernels, red pepper, parsley, and olive oil. Season with salt and pepper to taste. |
Looking for other ingredients to roast?
Roasted Chicken with Fennel, Potato & Citrus
Shared with On the Menu Monday, Melt in Your Mouth Monday, Simple Living, Fit and Fabulous Fridays
4 Responses to Chilled Soup Trilogy Part 2 – Sweet Corn Soup with Roasted Corn Salsa
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Love this excellent dish! Thanks for sharing on Southern Sundays!
I wish that I had a huge bowl right now!!! Thank you for sharing at Fit and Fabulous Fridays. This corn soup looks delicious!
Just wanted you to know that I included your recipe in a post about corn this week. I will be pinning and tweeting it.
Thank you! I’ll be looking for it. I am always looking for new dishes using corn because it just keeps coming in our CSA share!