When sweet corn is in season, there’s nothing like eating it right off the cob. But for something a little different, Cynthia makes this simple soup, which can be varied with different spices. For example, she suggests adding a little cumin and coriander to the soup, then topping with cilantro, chopped tomatoes, avocado, lime and a dollop of sour cream.
June 01, 2013

Ingredients

  • 10 ears of fresh corn
  • 4 stalks celery, diced
  • 1 onion, diced
  • 4 Tbsp. olive oil or butter
  • 1 qt. water or stock of choice
  • Salt and freshly cracked pepper to taste
  • Fresh cilantro or other herbs for garnish

Instructions

Remove corn kernels from cobs with a sharp knife. In a soup pot, sauté the celery and onions in the oil with 2 tsp. salt and 1 tsp. freshly cracked pepper over medium-high heat until tender, about 10 min.

Add corn and cook an additional 5 minutes. Add the stock, reduce heat and let soup simmer 10 minutes. Remove from heat and purée with an immersion blender (or let cool and use a stand blender).

Garnish with fresh cilantro or other seasonings as desired.

Serves 8

Ingredients

  • 10 ears of fresh corn
  • 4 stalks celery, diced
  • 1 onion, diced
  • 4 Tbsp. olive oil or butter
  • 1 qt. water or stock of choice
  • Salt and freshly cracked pepper to taste
  • Fresh cilantro or other herbs for garnish
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