After last weeks corn-pickling extravaganza, I was left with a lot of corn cobs that had been stripped of their juicy, delicious kernels. With all of that culinary gold laying around I decided to make a corn stock by boiling the cobs in water (and then simmering the stock for about 30 minutes) with a little dill until the water was delightfully corn-flavored! It makes an excellent cooking vessel for soups, stews, rice, whatever you want/need to add a little corn flavored liquid to!
At Plowbreak Farm’s CSA pickup this week, I was able to score some golden cobs of perfect summer corn. I used the raw kernels and my corn stock to make a dreamy, deeply corny soup that was delicious and soul satisfying. It was like a hug from summer itself!
To garnish the soup, I whipped up some of Lively Run Dairy’s Chevre with Plowbreak’s garlic chives and a little greek yogurt for a nice tang, as well as some grilled corn kernels for some smoky sweetness.
This soup is so simple to make and so incredibly delicious. Have this for lunch/dinner tonight, seriously!
Silky Corn Soup with Grilled Corn and Whipped Garlic Chevre
- 3 cobs Plowbreak Farm corn cobs
- 3-4 cloves Confit Garlic (recipe to follow)
- 1/2 small white onion, finely diced
- 3/4-1 cup corn stock
- 1 tablespoon butter
- juice of a lemon
- Plowbreak Farm dill, minced
- olive oil, salt and pepper
- 2 ounces Lively Run chevre
- 1 tablespoon Greek yogurt
- 2 tablespoons Plowbreak Farm garlic chives, minced
- salt, pepper
To prepare the corn, cut the kernels off of two of the cobs and set aside. Grill the third cob of corn either outside on the grill or in a grillpan indoors, until the kernels on the outside are nice and charred. When cool, cut off the grilled kernels, season with salt and pepper and set aside.
In a small skillet, on low to medium heat in a little olive oil, saute the half of the white onion until soft.
In a blender, add the raw corn kernels, confit garlic cloves, lemon juice, white onion and butter. Start the blender on puree and begin to add in the corn stock a little at a time until you reach a smooth, thick, silky and pourable texture. Season with salt to taste.
To reheat, simply pour into a pot and warm over medium heat until hot.
To prepare the chevre, add it, the yogurt and the garlic chives to the bowl of a stand mixer and whip with the whisk attachment until incorporated and light. Season with salt to taste.
To serve, ladle the hot soup into bowls and add a nice spoonful of grilled corn kernels into the center. Crack on some fresh black pepper and dollop with the chevre. Garnish with a little fresh dill and call it done!! Slurp away!
- 1 head garlic cloves, peeled
- about 1 cup olive oil
In a small saucepot, add the garlic cloves and enough olive oil to just cover the cloves, about a cup. Heat the cloves in the oil, keeping it just under a simmer. You will see it bubble a bit but you don’t want it to deep fry. When the cloves are golden, soft and spreadable, about 40-45 minutes, remove from the heat. Store in a jar in the garlic flavored oil.