Sweet and Creamy Sweet Corn Soup Made with Seasonal Super Sweet Corn
Sweet and Creamy Sweet Corn Soup Made with Seasonal Super Sweet Corn
Indulge in Sweetness! The Ultimate Sweet Corn Soup Recipe Using June’s Star Ingredient, Super Sweet Corn
Introducing a corn soup that perfectly captures the sweetness and creaminess of June’s star ingredient, super sweet corn! The natural sweetness of the corn and its rich flavor will envelop your palate. This soup is a crowd-pleaser for all ages. Enjoy an extraordinary taste with simple ingredients!
Ingredients- 4 ears of fresh super sweet corn
- 1 sweet onion
- 10g butter
- Fresh milk (enough to cover ingredients)
- 100ml heavy cream
- Pinch of salt
- Pinch of pepper
- Optional: Fresh parsley for garnish
Cooking Instructions
Step 1
First, carefully remove the husks and silks from the fresh super sweet corn. Give them a light rinse under running water to prepare.
Step 2
Fill a steamer with water and bring it to a boil over high heat. Once boiling, add the super sweet corn, cover with a lid, and steam for about 10 minutes. This steaming process enhances the corn’s natural sweetness. Be sure to adjust the heat so the water doesn’t overflow the steamer.
Step 3
The steamed super sweet corn will have a vibrant, golden yellow hue that’s truly appetizing. Any leftover corn can be portioned and stored in the refrigerator or freezer for future use in various dishes.
Step 4
Thinly slice one sweet onion. This will add a deep, rich flavor to your soup.
Step 5
Melt the butter in a pan over medium-low heat. Add the thinly sliced onions and sauté them gently for 20-30 minutes, stirring occasionally, until they turn a caramelized golden brown. This slow cooking process develops a wonderful depth of flavor.
Step 6
Now, it’s time to get the corn kernels off the cob. Stand the corn upright and use a sharp knife to carefully slice the kernels away from the cob in long strokes.
Step 7
Place the corn kernels, caramelized onions, and about 300ml of milk into a blender. Blend until smooth and creamy. For an extra silky texture, strain the mixture through a fine-mesh sieve.
Step 8
This straining step is optional if you don’t mind a slightly more rustic texture from the corn skins. However, if you’re serving this to children or desire a truly velvety smooth soup, the effort of straining is well worth it and makes a significant difference in the final texture.
Step 9
Pour the strained soup back into a saucepan. Add more milk gradually to reach your desired consistency, stirring continuously. Gently heat the soup over low heat, stirring frequently to prevent sticking and ensure a smooth texture.
Step 10
Once the soup has reached your desired thickness and is heated through, remove it from the heat. Stir in 100ml of heavy cream until well combined. This final addition makes the soup rich and luscious. Season with salt and pepper to taste, and garnish with a sprinkle of fresh parsley for a beautiful presentation. Enjoy your delicious homemade sweet corn soup!
