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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Ingredients
Corn Stock
- 6 Ears of corn
- 2 Tbsp Vegetable oil
- 1 Yellow or white onion
- 1 Carrot
- 1 Bay leaf
- 20 Black peppercorns
- 8-10 sprigs fresh thyme
- 1 bunch Cilantro separate the stems from the leaves
Soup
- 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
Plating and Garnishes
- Mayonnaise
- Lime wedges
- Cilantro leaves
- Jalapeno slices
- Cotija cheese
Instructions
Corn Stock
- 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.
- 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.
Soup
- Finely dice the carrots and leeks. In a separate pot from the stock, add the butter and olive oil and heat until butter begins to gently foam. Add the leeks and carrot and cook until soft.
- Finely dice your pepper. Add to the vegetables, along with the corn kernels your had set aside, sautéing everything for about 5 minutes.
- Add about 8 cups of the corn stock, along with the thyme, salt, pepper and bay leaf, and cook for another 20 minutes.
Plating and Garnishes
- Serve the corn soup in bowls and garnish with all of the above. Enjoy!
