This is my favorite soup when sweet corn is in season. Everyone I make this for dies from the sweet, buttery, and silky taste.
It’s 3 ingredients, involves a genius technique and wins over any crowd. Basically you sweat the corn in butter and add a stock made from the stalks from which the kernels came from. I was reluctant to give away this recipe but I love sharing it as much as I love cooking it so here it is.
- 1 dozen ears of sweet corn, in season
- 1/2 pound of butter
- sea salt
- Shuck corn. Carefully remove the kernels with a small serrated knife. Reserve the cobs.
- Place all cobs in a pot and cover with cold water by 2 inches. Bring to a simmer on a back burner.
- In another heavy bottom pot, melt 2 Tablespoons of butter. Add all corn kernels and stir to coat with butter. Add a pinch of sea salt.
- Cook over medium to low heat to just sweat the corn (no browning).
- Add 1-2 cups of ‘cob stock’ to corn and continue to stir and cook until corn absorbs the stock.
- Add rest of butter and more stalk and repeat until corn is very soft.
- In a blender add corn with some more cob stock. fill blender only about 2/3 way full so soup purees properly.
- Puree on high speed until very smooth. Strain through a fine mesh strainer while plunging with a ladle into a clean pot.
- Continue until all corn is pureed and varying the amount of liquid added to the blender so the soup isn’t too watery.
- Whisk soup well and add more strained cob stock if too thick. Season with salt if needed. Serve or chill immediately. Reserve strained cob stock to use to reheat.
- If serving the next day, slowly reheat the soup in a pot while whisking continuously until soup is hot while adding reserved cob stock to thin.