Grilled Corn Soup

Chef Jamie of Platine developed this outrageously delicious summer dish for us last week. It was my favorite dish of the month and we can’t wait to make it. Bonus? You’ll have extra corn stock to keep in the freezer for anything from cooking beans to rice.

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Corn Stock

6 Ears of corn
2 Tbsps Vegetable oil
1 Yellow or white onion
1 Carrot
1 Bay leaf
about 20 Black peppercorns
8-10 Sprigs of fresh thyme
1 bunch Cilantro (separate the stems from the leaves)


  1. Heat up your grill or a grill pan and rub the ears of corn with the oil. Cook, turning them on their sides here and there as they brown. Scrape the kernels off the cob and set them aside for later.
  2. Rough chop the onions and carrots and place them in a large stockpot. Add the corn cobs and fill the pot with water. Add the bay leaf, peppercorns, thyme and cilantro stems. Bring everything to a simmer and reduce the heat, simmering for another hour to hour and a half. Place a colander over a very large pot or bowl and strain the stock into it.


1 Carrot
2 Leeks
1 Tbsp Butter
1 Tbsp Olive oil
1 Jalapeno pepper
1 Tbsp Thyme leaves
1 Tbsp Salt
40 twists Freshly cracked black pepper
2 Bay leaves
  1. Finely dice the carrots and leeks. In a separate pot, add the butter and olive oil and heat until butter begins to gently foam. Add the leeks and carrot and cook until soft.
  2. Finely dice your pepper. Add to the vegetables, along with the corn kernels your had set aside, sautéing everything for about 5 minutes.
  3. Add about 8 cups of the corn stock, along with the thyme, salt, pepper and bay leaf, and coon for another 20 minutes.

Plating and Garnishes

Lime wedges
Cilantro leaves
Jalapeno slices
Cotija cheese
  1. Serve the corn soup in bowls and garnish with all of the above. Enjoy!