- 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
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.