If you took my advice late last summer and froze your fresh, in-season corn, now is the time to resurrect it! If not, frozen corn will work just fine. You just won't have the cob in the stock without fresh corn.
Roasted Corn Soup
Serves: 1 Time: 30 minutes Difficulty: Pretty darn easy
- 1 c. of frozen corn or 1 ear, kernels removed
- 1/4 onion, diced
- 1/2 jalapeno, diced
- 1 T. cumin
- 1/2 tsp. Mexican oregano
- 1 1/4 c. vegetable stock
- olive oil
- 1 scallion, diced
Heat 1 T. of olive oil in a pot. Add the corn and let it char for 4-5 minutes. Remove one T. of the corn and reserve.
Next, add the onion and jalapeno, season with salt, and let them soften for 5-6 minutes. Add the cumin and oregano, season with pepper, and stir for a minute. Add the stock, season with salt, and nestle the corn cob into the pot (if using). Let the soup simmer for 20-25 minutes.
Discard the corn cob. Transfer the mixture to a blender and puree. Pour the soup back into the pot and bring back up to temperature; approximately 5 minutes.
Ladle into a bowl and garnish with the reserved corn and the scallion.