Midday Meal :: Grilled Corn Soup

All Photography by Karen Mordechai

Our apologies for being a little late on posting this week, it’s been quite busy here at sunday suppers. We’re looking forward to the long weekend and hopefully some sunny days ! This week we’ll be posting a few bbq recipes in honor of the 4th – here’s an easy grilled corn soup to start things off -

Chilled Grilled Corn Soup
Serves 4

6 ears of corn, cleaned
2 tbl olive oil, plus more for brushing
1 large red onion, diced
2 cloves of garlic, minced
3 cups chicken stock
1/4 c half and half
zest and juice of half a lime
creme fraiche and chopped chives for garnish

Brush the corn with a little olive oil and grill over medium heat, turning often until the kernels start to color, 8-10 minutes. Cool slightly and cut kernels off the cob.

Heat olive oil in a medium saucepan. Add onions and garlic and saut? on medium heat until translucent, 8-10 minutes. Add chicken stock and grilled corn kernels. Simmer for 5 minutes. Remove from heat and blend with a hand held blender until smooth. Stir in half and half, lime zest and juice, and salt and pepper to taste. Refrigerate for at least one hour.
Pour in to bowls and garnish with a dollop of cr?me fraiche and finely chopped chives.
Serves 4.

Tip: This soup can also be made with frozen corn in a pinch. You can saute it in a pan to get some color on it.

Recipe courtesy of Casey Solomon for Sunday Suppers

Chilled Grilled Corn Soup
Serves 4
6 ears of corn, cleaned
2 tbl olive oil, plus more for brushing
1 large red onion, diced
2 cloves of garlic, minced
3 cups chicken stock
1/4 c half and half
zest and juice of half a lime
creme fraiche and chopped chives for garnish

Brush the corn with a little olive oil and grill over medium heat, turning often until the kernels start to color, 8-10 minutes. Cool slightly and cut kernels off the cob.

Heat olive oil in a medium saucepan. Add onions and garlic and saut? on medium heat until translucent, 8-10 minutes. Add chicken stock and grilled corn kernels. Simmer for 5 minutes. Remove from heat and blend with a hand held blender until smooth. Stir in half and half, lime zest and juice, and salt and pepper to taste. Refrigerate for at least one hour.
Pour in to bowls and garnish with a dollop of cr?me fraiche and finely chopped chives.
Serves 4.

Tip: This soup can also be made with frozen corn in a pinch. You can saute it in a pan to get some color on it.

Recipe courtesy of Casey Solomon for Sunday Suppers

10 comments
  1. Dustjacket Attic says: July 2, 200912:42 am

    I’ve just discovered you while I was visiting Weekend Host.

    What a totally mouth-watering site. I think I’ll have to stop awhile and read previous posts.

    xx

  2. leaca says: July 2, 200911:12 am

    that looks divine.

  3. Rachell Taylor says: July 2, 20093:16 pm

    This looks so good. I actually have frozen corn right now too. Thanks for dinner!

  4. pve design says: July 2, 20095:17 pm

    I love corn and this soup looks divine.

  5. watch eclipse online says: May 23, 20102:43 am

    Your pictures really look great.

  6. roofing toronto says: May 23, 20102:44 am

    I can taste the corn soup form here! =D

  7. hidden object games says: May 23, 20102:47 am

    This would be great on a chilly night!

  8. quick cash says: May 23, 20102:48 am

    Thanks for the recipe!

  9. paintball gear says: May 23, 20102:50 am

    Something to keep you warm and full!

  10. adult furry art says: May 23, 20102:51 am

    Makes me hungry! It’s beautiful.

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