By grating the corn off the cob, you avoid having to strain this soup to remove excess husky or fibrous kernels. The bit of onion adds sweetness; the potato adds body. Serve this soup hot or, better yet, chilled. If you're feeling fancy, garnish with minced roasted chile, chopped cilantro, or diced avocado or tomato.
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- 10 ears sweet corn
- 2 medium onions
- 1 Tbsp. vegetable oil, olive oil, or butter
- 1 tsp. salt plus more to taste
- 1 medium potato
- 4 cups water or broth
- Roasted chile, chopped cilantro, diced avocado, diced tomato (optional)
Preparation:
- Using a large hole grater over a very large bowl, grate off the corn kernels. Use the blunt side of a knife blade to scrape remaining liquid and corny bits into the bowl after you grate each cob. Set aside this luscious raw corn puree.
- Chop onions. In a large pot heat oil or butter over medium heat. Add onions and 1/2 tsp. salt. Cook, stirring occasionally, until onion wilts, about 3 minutes.
- Meanwhile, peel and chop potato. Add potato and water or broth to pot. Bring to a boil. Cook until onions and potatoes are very soft, about 10 minutes. Add corn. Cook until heated through, about 2 minutes.
- Puree with an immersion blender or in a blender or food processor (do this in small batches to avoid splashes and burns).
- Add salt to taste. (Do this at the temperature at which you plan to serve the soup; chilled soup will need more salt than hot soup because cold dulls flavor.) You will need to add a fair amount of salt if you used water as your base liquid. Keep adding salt, about 1/4 tsp. at a time, and tasting until you notice a jump in the corny flavor.
- Garnish with roasted chile, avocado, tomato, or cilantro, if you like.
Makes 4 to 6 servings.
