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Friday, July 21

Green corn soup

Active: 30 minutes; Total: 30 minutes plus 2 hours refrigeration; Serves: 8 to 10

Corn, shucked

8 ears

Oil, extra-virgin olive

3 tablespoons +

1 tablespoon

Shallots, chopped

1 medium

Garlic, 3 thinly sliced,

2 crushed

3 cloves +

2 cloves


½ teaspoon +

1 tablespoon

Pepper, freshly ground

1 teaspoon


1 ½ cup +

1 cup

Baby spinach, ¼ cup chopped

1 cup packed +

¼ cup

Jalapeños, stemmed, seeded;

2 rough chopped, 2 thinly sliced 


Lime juice, fresh

1 tablespoon

Pumpkin seeds;

toasted, lightly salted

½ cup

Feta, crumbled

¼ cup

Parsley, chopped

¼ cup

Vinegar, white

1 cup

Sugar, granulated

2 tablespoons

  1. Using a thin knife and work in a bowl, cut the kernels from the cobs; you should have 6 cups. 
  2. Working over another bowl, scrape the cobs with eh back of the knife to release the corn milk; discard the cobs. 
  3. In a large skillet, heat 3-tablespoons oil over moderately high heat. 
  4. Add the onion and sliced garlic, and cook, stirring occasionally, until soft, about 4 minutes. 
  5. Add 4 ½-cups corn kernels and the corn milk, and cook, stirring occasionally, until the corn is tender crisp, about 6 minutes; season with salt and pepper. 
  6. Transfer to a blender, and let cool slightly. 
  7. Wipe out the skillet. 
  8. Add 1 ½-cups water to the blender with the corn, and puree at high speed until very smooth, about 5 minutes. 
  9. Strain the puree through a fine sieve set over a large bowl, pressing on the solids. 
  10. Return the corn puree to the blender, and add the spinach, chopped jalapeños, and 1-tablespoon juice, and puree until the spinach is finely chopped and the soup is green. 
  11. Cover and refrigerate the soup until cold, at least 2 hours. 
  12. Meanwhile, in the same skillet, heat the remaining 1 ½-cups corn kernels, and cook over moderately high heat, stirring occasionally, until crisp and golden, about 1 minute. 
  13. Transfer the corn to a small bowl, and refrigerate until cold. 
  14. In a small saucepan over medium heat, combine the vinegar, 1-cup water, crushed garlic, and sugar; bring to a boil.
  15. Place the sliced jalapeños in a mason jar, and pour the pickling mixture to cover; let sit 8 minutes, then seal with a clean lid.
  16. In a small bowl, combine the crispy corn, parsley, spinach, ¼-cup chopped pickled jalapeños, pumpkin seeds, and feta.
  17. Transfer the soup to bowls, and garnish with the hardy pinch of the corn mixture. 
Recipe modified heavily from Food&Wine Magazine, August 2017.

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