Grilled Corn SoupSubmitted by: CHEF_MEG
IntroductionTake a break from eating corn on the cob to make this simple soup. Pair with a grilled steak and green salad, and dinner's ready. Take a break from eating corn on the cob to make this simple soup. Pair with a grilled steak and green salad, and dinner's ready.
4 ears of corn (about 1 cup)
2 teaspoons olive oil
1 red onion, diced
1 Anaheim pepper, center ribs removed and diced
2 cups vegetable stock
1 teaspoon cumin seed
1/2 teaspoon black pepper
1 lime, zested and juiced
1/4 cup (one bunch) cilantro leaves, chopped
This is similar to one served at York St. Cafe in Newport, Ky. Several people have asked me to re-create the recipe, and this is as close as we're going to get without their secrets!
You will love this flavorful, slightly spicy, healthy soup on those hot summer days. The best part is that it cooks so quickly that it will not heat up the kitchen.
One full recipe makes 4 cups. Great for small families but not so great with the immersion blender. I would recommend using a traditional blender or small food processor to puree this soup. You want to eat the soup not wear it to the table.
Warm the oil in a medium saucepan over moderate heat, then add the cumin, onion and peppers. Sauté for 3-4 minutes, stirring often. Add the corn and half of the stock; continue to cook for 2 minutes. Place the mixture in a blender or food processor and puree. Transfer back to saucepan and add the remaining stock. Heat just until warm.
Add the cilantro and lime just before serving.
Serving Size: Makes 4 servings, one cup each