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Corn Soup

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.
Course Soup
Servings 8

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

This recipe originally appeared in Edible Tampa Bay Summer 2013 edition.
Keyword corn