Roasted Corn Soup

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This week, I picked up a dozen ears of sweet corn at a local stand. Oh my! This was good stuff!

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Yum.

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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).

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I love eating the corn off the cob – especially the bricks!

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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).

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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!

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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.

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Served with some tomato/cucumber salad from yesterday.

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I ate it ALL. And pondered a second bowl, but I refrained.

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Do you have a non-traditional sweet corn recipe? I’d love to know about it! Do tell!

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