When sweet corn is in season, there's nothing like eating it right off the cob. But for something a little different, Cynthia Diaz, owner of the Corner Store in Plant City, 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.
- 10 ears fresh corn
- 4 stalks celery, diced
- 1 onion, diced
- 4 Tbsp olive oil or butter
- 1 quart water or stock of choice
- salt and freshly cracked pepper, to taste
- fresh cilantro or other herbs for garnish
- Remover corn kernels from cobs with a sharp knife. In a soup pot, saute 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 minutes.
- Add corn and cook an additional 5 minutes.
- Add the stock, reduce heat and let soup simmer 10 minutes. Remove from heat and puree with an immersion blender (or let cook and use a stand blender.)
- Garnish with fresh cilantro or other seasonings as desired.
This recipe originally appeared in Edible Tampa Bay Summer 2013 edition.