Fresh corn is at its sweetest andnutritious best in the height of summer, and it’s the perfect time to try this simple soup popularized by Samin Nosrat in “Salt, Fat, Acid, Heat.” This recipe is slightly adapted from a version on Alexandra Stafford’s blog (Alexandracooks.com). The result is a creamy, elegant soup that tastes of pure corn and is good hot or chilled. Serves 6-8. – Susan Puckett
Ingredients
- 8 to 10 ears corn, husks and silks removed
- 1 stick (8 tablespoons) butter
- 2 medium yellow onions, sliced
- Kosher salt
- Vinegar or lime juice to taste
Instructions
- Line a bowl with a kitchen towel. Hold each ear of corn in place upright atop the towel and slice off the kernels as close to cob as you can get. To extract more of the milky liquid, scrape the cobs with a box grater over another bowl. Reserve the kernels and the corn liquid. (This step is optional).
- Place the cobs in a large in a large soup pot, cover with 9 cups of water, and bring to a boil. Reduce the heat to medium and simmer for 10 to 15 minutes. Remove and discard the cobs, transfer the stock to a bowl, and set aside.
- Return the pot to the stove and melt the butter over medium-low heat. Add the onions and cook, stirring occasionally, until the onions are translucent and very tender, about 20 minutes. (If they begin to brown, add a splash of water.)
- Add the corn kernels, increase the heat to medium-high and sautéjust until the kernels turn a brighter shade of yellow, 3 or 4 minutes. Add the reserved corn liquid (if you have any) and enough stock to cover, increase the heat to high, and bring to a boil. Reduce heat to medium-low, season to taste with salt, and simmer for 15 minutes.
- Puree the soup with an immersion blender or puree in batches in a blender or food processor. For an extra-smooth texture, strain the soup through a fine sieve (this is optional).
- Taste the soup and add 2 to 3 teaspoons of vinegar or lime juice (or more) to balance the sweetness, and more salt as desired. Add some more corn stock if it seems too thick.
- Serve hot or chilled.
Susan Puckett is an Atlanta-based food writer and cookbook author.
