Fresh corn on the cob is in season and readily available at farmers’ markets and grocery stores. Here in Colorado, we’re fortunate to get the sweetest of the sweet corn–Olathe! This month’s recipe from Chef Brett is a unique and delicious way to use the summertime favorite vegetable.
Chilled Corn Soup
Makes 4-6 servings
- 3 ears corn, shucked
- 1/2 yellow onion, diced
- 2 cloves garlic, peeled and smashed
- 1 tablespoon ground turmeric (for color)
- 3 tablespoons unsalted butter (can substitute extra virgin olive oil)
- Kosher or sea salt to taste
- White pepper (can substitute black pepper)
- Chives, finely chopped
- Extra Virgin Olive Oil
- Red chili flakes
Add whole corn, onions and garlic to a medium-sized pot. Add just enough water to cover the corn. Bring to a simmer.
Place a lid on the pot and continue to simmer for 15-20 minutes, or until corn is soft.
Remove corn and set aside to cool. Strain the onions and garlic (and set aside), reserving the cooking liquid.
When corn is cool enough, cut off the cobb and add to a blender or food processor with reserved onions and garlic. Add turmeric and butter.
Puree the mixture, adding the reserved corn liquid while blending to get desired consistency. Season the soup with salt and pepper to taste.
Place soup in refrigerator until chilled.
Once soup is chilled, ladle into bowls. Garnish as desired and serve.