Monday, September 10, 2007

I like my corn soup sweet and spicy.

When I was a kid, my parents would often make canned corn cooked with lots of butter and pepper as a dinner side dish. As I remember it, I was always the one finishing off the bowl of corn and sometimes, when my parents weren't looking, drinking the buttery corn liquid (yeah I know, I was a weird kid). As an homage to my junior corn liquid drinking days I decided to make Sweet Yakima Corn Soup with Roasted Red Cherry Peppers. No canned corn in my recipe and I have to say, I'm fine with that. I used sweet Washington, Yakima Valley corn but any fresh sweet corn will do the trick.

4 ears of corn, shucked and silks removed
6 cherry peppers
1 scallion, sliced thinly
2 Tbsp butter, cut into cubes
2 Tbsp fried shallots
kosher salt and fresh cracked black pepper

Start out by making a spicy corn stock by simmering 4 shucked corn cobs and a 2 sliced cherry peppers with just enough water to cover for about 30 minutes. Meanwhile, roast 4 cherry peppers over an open flame (or on a burner) until all of the skin is charred. Place in a bowl and cover with plastic wrap for 10 minutes. Remove peppers, scrape off the skin, and remove the seeds. Then remove the cobs and peppers and blanch the corn kernels in the stock for ten minutes. Remove some of the kernels for garnish and in batches, puree the corn kernels, corn stock, and roasted peppers (saving a little bit for garnish) in a blender until smooth. Return the soup to the pot to simmer for another ten minutes. Finish with the cubes of butter stirring to incorporate. Season with kosher salt and pepper. Garnish with corn, diced roasted peppers, scallion, and fried shallots. Don't be embarrassed to drink the liquid.


Nora B. said...

I like my corn soup sweet and spicy, too! I can also think of other things that I can do with the spicy corn stock. Your soup looks so colorful.

The Expedited Writer said...

this looks quite delicious, i must say! :)