This week, I picked up a dozen ears of sweet corn at a local stand. Oh my! This was good stuff!
I wanted to do something a little non-traditional with this sweet corn. So, I came up with this roasted corn soup recipe. This was epic, I tell you!
First, roast the corn. This could be done on a grill, but since we don’t have one, I did it in the oven. Of course, if I would have grilled it then I would have grilled it in the husk (my grilling preference). Instead, I took the kernels off and drizzled a touch of olive oil, s & p and roasted in the oven at 400 degrees for about 30 minutes (giving it a stir halfway through).
I love eating the corn off the cob – especially the bricks!
In the meantime, cut up the cobs into smaller pieces, and bring them to boil with 4 cups of water. Let simmer for about 30 minutes (while the corn is roasting).
In a saute pan over medium heat, add 1 TBSP of olive oil and saute 1 zucchini (diced), 1 red pepper (diced), 3 small shallots (minced) and 4 garlic cloves (minced).
In a blender, add corn, sauteed vegetables, 2 cups of the corn stock and puree. Next, add 2 cups of soy/rice/almond milk (I used rice milk).
Return soup back to the pot and check for seasoning. I didn’t think it needed much seasoning, because….well, it’s sweet corn at it’s prime!
After this, I’m sold. I’m freezing corn for the winter and saving it just for this recipe. Roasted corn soup on a cold winter’s day? Oh yes. You MUST try this. I added extra black pepper to give it a bit of a kick. Also added a basil leaf.
Served with some tomato/cucumber salad from yesterday.
I ate it ALL. And pondered a second bowl, but I refrained.
Do you have a non-traditional sweet corn recipe? I’d love to know about it! Do tell!