Park Slope Recipe by Tiny New York Kitchen: Victoria's Fresh Corn Soup

Victoria's Fresh Corn Soup

I am certainly enjoying the corn harvest and have been making all sorts of corn
dishes like corn salad, corn salsa, corn chowder, corn cakes and corn bread. Try making my corn soup with freshly picked corn. Make sure to use the fresh picked corn right away as it does have a tendency to lose some of its sweetness.

INGREDIENTS:

• 1 Diced Onion
• 3 Tablespoons Unsalted Butter
• 4½ Cups Water
• 1 Tablespoon Freshly Squeezed Lemon Juice
• 5 Ears Freshly Picked Corn
• ½ Teaspoon Kosher Salt
• 1 Teaspoon Freshly Ground Pepper

DIRECTIONS:

Carefully cut the kernels off the ears of corn. To do this, stand each ear of corn upright on its wide end, then use a serrated knife to carefully saw down the length of the cob, rotating and repeating until all of the kernels are removed. Set the kernels aside. 

Melt the butter in a large heavy soup pot. Add the diced onion, lemon juice and ¼ cup of water. Cover and cook over a medium heat for 15 minutes. Add the rest of the water and bring to a boil. Add the corn kernels and simmer over a low heat for 10 minutes.

In batches puree in a blender or food processor. Pour the pureed soup through a mesh strainer back into the cooking pot. Add the salt and ½ teaspoon of freshly ground pepper. Stir and heat for 5 minutes over a medium heat.

Remove from the heat and ladle into serving bowls. Garnish with the remaining freshly ground pepper. Serves 4 people.