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Sweet Summer Corn Soup
Soup & Salad
Summer, despite being perfect for outdoor grilling and summer produce, is my least favorite time of the year as I despise the heat. I was grouchy and fresh out of ideas for dinner when Tom quipped, “Why don’t you check out MaiTai Tracy’s Kitchen? She’s sure to have something of interest in there!”
Down near the bottom was the fourth recipe we ever posted way back in 2015. Pretty sure we haven’t made that soup since we posted it (not to mention the photos were terrible).
This recipe is from Minneapolis chef Gavin Kaysen. It is a brilliantly simple recipe. So simple in fact, I was skeptical because of the lack of seasonings, and it took all my willpower not to toss in some herbs d’Provence or red pepper flakes.
The secret to all this delicious corniness? Simmer the corn cobs along with the kernels to release the milky, starchy, sweetness of the corn. Topped with sautéed corn, a sprinkle of chives and a drizzle of olive oil … pure silky summer corn goodness.
MaiTaiTracy Tip for cutting the corn off the cob without it flying all over. Put a damp folded towel or pot holder under a Bundt cake pan so it doesn’t slide along the counter. Holding the corn carefully (and keeping your fingers out of the way), stand one end of the husked corn in the center hole of a Bundt cake pan, cut down the sides so that the kernels are captured in the pan. For this recipe, be sure to save the cobs!
Channeling my inner farmers market summer vibe, I served this soup with a side salad of watermelon, feta, mint and arugula. 
Fast, simple and sure to beat the heat.
Ingredients
4 oz. (1 stick) unsalted butter
2 cloves garlic, minced
1 medium yellow or sweet onion, thinly sliced (about ½ cup)
1 medium leek, washed and thinly sliced, white and light green parts only
4 ½ cups (6 cobs) fresh sweet corn cut from the cob (reserve the cobs!)
4 cups chicken or vegetable broth (or stock)
½ cup heavy cream
1 tablespoon fresh-squeezed lime juice
Good quality extra-virgin olive oil
Kosher salt and fresh ground black pepper
Chives, finely chopped for garnish
Directions:
In a medium or large Dutch oven or stockpot (it needs to be large enough to fit the corn cobs), melt butter over medium heat. Sauté garlic, onions and leeks until onions are soft and translucent, about 6 to 8 minutes. Add 4 cups of the corn kernels, the reserved cobs (you may need to break them in half to fit in your pot) and just enough stock to cover the corn. Increase heat to medium-high and simmer for 35 minutes to allow the stock to absorb the flavors of the other ingredients.
Stir in cream and continue to simmer until soup thickens, about 10-15 minutes. Carefully remove the cobs and discard.
Use a hand-held immersion blender to purée soup until smooth (or leave slightly chunky as we did). Stir in the lime juice and season to taste with salt and pepper. Add a pinch of granulated sugar if you want it a tad sweeter. Keep warm over low heat while you prepare the garnish.
Prepare garnish:
Heat 1 tablespoon olive oil in small sauté pan over medium-high heat. Sauté remaining corn kernels until warmed through. Remove from heat and season to taste with salt and pepper.
To serve, drizzle the soup with olive oil and sprinkle with the sautéed corn and chives.
4 servings.
Lightly adapted from Gavin Kaysen’s Recipe for Sweet Summer Corn Soup which appeared in the Wall Street Journal in 2015.
Based on 15 Review(s)
