Roasted Corn Soup

Recipe makes 8 to 12 appetizer portions

1 pound Frozen or Fresh Corn Kernels (measured when off the cob)

Preheat the oven to 425F convection. Spread the corn out on a baking sheet in a single layer. Roast the corn for 7 to 12 minutes until it is golden brown in color and the kernels have started to shrivel. Remove the corn from the oven; remove ½ cup of roasted corn kernels from the pan and reserve in a small bowl to use for garnish on the finished soup. Move the rest of the roasted corn into the canister of a high-powered blender.

2 cups Vegetable or Chicken Stock, warm or at room temperature, plus more as needed to thin the soup

1 tsp. Kosher Salt

2 Tb. Yogurt

2 tsp. Sriracha or other hot sauce

Zest and Juice of 1 Lime

2 tsp. Honey or Agave

Add the 2 cups stock and salt to the blender canister with the roasted corn; run the blender on high to puree the soup to a very smooth consistency. Move the soup to a saucepot and heat to a warm serving temperature over low heat. Add more stock as it might be needed to thin the soup to a thick but pourable texture.

In a small bowl whisk together the yogurt, Sriracha, lime and honey.

Pour the soup into appetizer sized serving bowls.

Drop a teaspoon of sauce onto the top of the soup; it should float on top of the soup if the texture is appropriately thick. Scatter some of the reserved roasted corn kernels over each portion and serve.


**For fun serving vessels you can use mini martini glasses, small glass bowls or sake cups. Guests can drink the soup right out of the vessel or use a demitasse spoon that is provided.



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