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Robin Ward

Silky Sweet Corn Soup with Herb Salsa

Fresh sweet corn soup blended silky smooth with butter and onions, brightened with vinegar, and topped with a zesty herb salsa for summer flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Course: Appetizer, hot or chilled starter, Soup
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 8 to 10 ears corn, husks, stalks, and silk removed
  • 8 (4 oz) Tbsp unsalted butter
  • 2 medium yellow onions, sliced
  • salt
  • Vinegar, to taste — Optional but adds a bright little kick. I went with white balsamic; white wine vinegar or lime juice would be lovely, too.
For the salsa
  • 3 Tbsp finely diced shallot (about 1 medium)
  • ¼ cup very finely chopped cilantro leaves and tender stems
  • 1 Tbsp minced jalapeño pepper
  • 2 Tbsp very finely chopped scallions (green and white parts)
  • ¼ cup neutral-tasting oil (I use olive oil)
  • salt

Equipment

  • Dutch oven or large pot

Method
 

  1. Line a wide bowl with a folded kitchen towel to keep the corn steady. Hold the ear upright, gripping the top gently. With a sharp knife, slice down the cob, removing just 2–3 rows of kernels at a time. Stay close to the cob for maximum yield, and avoid cutting too many rows at once—it’s tempting, but you’ll lose the good stuff. Hang onto the cobs—they’ve got more to give.
  2. Add the reserved corn cobs to a soup pot and pour in 9 cups of water. Bring it to a boil, then lower the heat and let it simmer gently for 10 minutes. Scoop out the cobs and set the fragrant corn stock aside—it’s the secret to deep, summery flavor.
  3. Place the pot back on the stove and warm it over medium heat. Melt the butter, then add the onions and lower the heat to medium-low. Let them cook gently, stirring occasionally, until they’re soft and golden-blond—about 20 minutes. If they start to brown too much, add a splash of water and stir more often to keep the flavor mellow and sweet.
  4. When the onions are soft and sweet, add the corn and turn the heat up to high. Cook for 3 to 4 minutes, just until the kernels turn a sunny yellow. Pour in enough stock to cover everything—save the rest in case the soup thickens up too much later. Season with salt, taste, and adjust. Let it come to a boil, then lower the heat and simmer gently for 15 minutes.
  5. If you’ve got an immersion blender, go ahead and blend the soup right in the pot ’til it’s nice and smooth. If not, scoop it into a regular blender or food processor in batches—just be careful, it’s hot stuff. Want it extra silky? You can run it through a fine-mesh sieve at the end. I haven’t gone that far myself, but it’s an option if you’re feeling fancy.
  6. Give the soup a taste and check for balance—salt, sweetness, and a little tang. If it’s leaning too sweet, add a splash of white wine vinegar or lime juice. I usually go for 2 to 3 teaspoons, sometimes more. Don’t forget, the herb salsa will bring its own bright acidity to round things out.
  7. Ladle the soup into bowls and top with a generous spoonful of herb salsa. It’s lovely warm or chilled. Serve with cathead biscuits or a hunk of good bread—something to swipe through the bowl and soak up every last drop.
To make the salsa
  1. In a small bowl, combine the shallot and lime juice and let sit for 15 minutes to macerate.
  2. In a separate small bowl (see notes above), combine the cilantro, jalapeño, scallions, oil, and a generous pinch of salt.
  3. Just before serving, use a slotted spoon to add the shallot (but not the lime juice, yet) to the herb oil. Stir, taste, and add lime juice as needed. Taste and adjust salt.
  4. Cover and refrigerate for up to 3 days.