Thursday, July 24, 2008

Spicy Roasted Corn Soup

Make this. Now.

Spicy Roasted Corn Soup

5 ears super sweet local corn
1 tsp. olive oil
1/2 small onion, chopped
2 cloves garlic, minced
2 cups chicken broth
1/4 cup cilantro
2 tsp. Sriricha hot sauce (or a couple of hot chiles)
Juice from half a lime
1/2 cup milk
salt/pepper

Shuck and grill the corn until starting to char. An alternate method is to cut the kernels off and then pan-fry on high heat until they start to caramelize (that's what I did). Put 2/3 of the corn kernels, the cilantro and broth in a blender and blend until smooth. In another pot, saute the onion and garlic in the oil until soft. Add the remaining corn, blended corn mixture, lime juice and hot sauce (or chile). Cook for another 5 minutes. Add the milk and seasonings. Stir and serve.

On a budget? Make some corn soup! With prices around 4 ears for a buck, this is a cost efficient way to eat gourmet. Complete the meal with some Jiffy cornbread.

1 comment:

Grace said...

this sounds perfect. i love that there's no cream but it still looks so thick and hearty. and the spices--yum! nicely done! :)