We have covered a few recipes for sweet corn so far this season but I still think there is room for more.
First, I am going to repeat the directions for fire roasting an ear of corn. To fire roast the corn you need a gas cook top, electric just will not do. Remove the entire husk and as much of the corn silk as possible. Turn one of your gas burners to high and place a couple of ears of corn over the flame long enough to slightly blacken the edges of the kernels. When one section of the ear is roasted turn it with a pair of tongs and fire roast the next section until the whole ear is just a little blackened. Set aside to cool.
Now that we have that out of the way let's look at the recipe. This time it's fire roasted sweetcorn soup. Let's get right to the recipe and afterwards I can give you some options.
FIRE ROASTED SWEETCORN SOUP
6 ears. sweet corn, 2 of them fire roasted
1 tsp. extra virgin olive oil
1 new potato, about 4oz, cleaned and chopped
3 cloves garlic, crushed
1 med. onion, medium dice
1 Stalk celery, chopped
1 stick. carrot, chopped
2 tsp. dried oregano
4 cups chicken stock
salt and black pepper to taste
1 lime, juiced
sprigs of fresh cilantro for garnish
Cut kernels off of all the corn keeping the fire roasted separate.
In large sauce pan heat the oil and sauté the onion, celery and carrot for about 7 to 9
minutes, stirring. Add the garlic for the last minute only.
Add the stock, potato, unroasted corn kernels and oregano. Bring to a simmer for about 15 minutes.
Transfer portions of soup to food processor or blender and puree.
Return to pot and stir in the fire roasted corn kernels and lime juice. If soup is too thick add a little more stock at this time. Season with salt and pepper to taste. Serve garnished with a sprig of fresh cilantro.
Optional ingredients: leeks instead of onions, use a dollop of sour cream along with the fresh cilantro for garnish,