📝 About This Recipe
This soup is a celebration of seasonal sweetness, capturing the essence of sun-ripened corn in a texture that is impossibly smooth and luxurious. By simmering the cobs themselves to create a quick 'corn milk' and finishing with a high-speed blend, we achieve a velvety consistency without the need for heavy flour thickeners. It is a sophisticated, vibrant dish that balances the natural sugars of the corn with a hint of smoky heat and bright citrus.
🥗 Ingredients
The Corn Base
- 6 ears Fresh Sweet Corn (shucked and silks removed)
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 medium Yellow Onion (finely diced)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 3 cloves Garlic (smashed and minced)
Liquid & Aromatics
- 4 cups Vegetable or Chicken Stock (low sodium to control seasoning)
- 1/2 cup Heavy Cream (at room temperature)
- 2 sprigs Fresh Thyme (tied with kitchen twine)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1/2 teaspoon White Pepper (ground)
For Garnish & Finishing
- 1/4 cup Extra Virgin Olive Oil (for the chili oil)
- 1/2 teaspoon Smoked Paprika
- 2 tablespoons Fresh Chives (finely minced)
- 1 Lime (cut into wedges for serving)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Using a sharp knife, carefully strip the kernels from the corn cobs into a large bowl. Reserve the bare cobs; do not discard them, as they hold immense flavor.
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2
Using the back of your knife, scrape the cobs over the bowl to release the 'corn milk'—the starchy liquid remaining in the cob.
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3
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-low heat until foaming.
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4
Add the diced onion and leeks. Sauté for 8-10 minutes until translucent and soft, but do not allow them to brown. We want to preserve the bright yellow color of the soup.
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5
Stir in the garlic and cook for another 60 seconds until fragrant.
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6
Add the corn kernels (reserve a handful for garnish if desired) and season with salt and white pepper. Cook for 5 minutes, stirring occasionally.
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7
Pour in the stock and add the thyme sprigs. Break the reserved corn cobs in half and nestle them into the liquid. Bring to a gentle boil, then reduce heat to low and simmer, partially covered, for 20 minutes.
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8
While the soup simmers, whisk together the olive oil and smoked paprika in a small bowl to create a quick smoky oil.
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9
Remove and discard the corn cobs and the thyme sprigs. Stir in the heavy cream and simmer for an additional 2 minutes.
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10
Carefully transfer the soup to a high-speed blender in batches. Fill the blender only halfway and hold the lid down with a kitchen towel to prevent steam accidents.
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11
Blend on the highest speed for at least 60-90 seconds until the mixture is completely liquefied and aerated.
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12
For the ultimate 'silky' texture, pour the blended soup through a fine-mesh sieve (chinois) into a clean pot, using the back of a ladle to push the liquid through. Discard the remaining solids.
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13
Gently reheat the strained puree over low heat. Taste and adjust seasoning with more salt or a squeeze of lime juice if needed.
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14
Ladle the hot soup into warmed bowls. Drizzle with the smoky paprika oil, and top with fresh chives and a sprinkle of flaky sea salt.
💡 Chef's Tips
Always use fresh corn rather than canned or frozen for this recipe; the natural starches in fresh corn are what create the creamy emulsion. If the soup feels too thick after straining, whisk in a splash more stock or hot water until your desired consistency is reached. To prevent a 'skin' from forming on the puree, serve immediately or press a piece of plastic wrap directly onto the surface of the soup while keeping it warm. Don't skip the straining step! Even the best blender will leave behind small bits of corn skin that detract from the 'silky' experience. If your corn isn't quite sweet enough, add a tiny pinch of sugar during the sautéing phase to enhance the natural flavors.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chardonnay or a dry Riesling to complement the sweetness of the corn. Serve alongside a piece of crusty sourdough bread toasted with sea salt and salted butter. Top with a few butter-poached shrimp or chunks of fresh lobster for a decadent main course. Accompany with a light arugula salad dressed in a lemon vinaigrette to provide a sharp contrast to the rich puree. For a texture contrast, top with a spoonful of crispy fried shallots or toasted pepitas.