Author: Jane Jojo Updated on:
It was corn season time in Bangalore and I so badly wanted to get this right. My previous attempts with corn weren’t that great, especially the sweet corn chicken soup. Almost all the corn based recipes used canned, pre cooked corns and that’s so much a deterrent for me. I wanted to use the fresh corn you get roadside.
And then I came across David Lebovitz’s adaptation to this soup. This is pretty easy to make and once done stays for 4-5 days building up the flavor.
My adaption was sweeter than I anticipated but I used a bit of soy sauce with every serving to get around it. If corn’s cheap in you area, this serves well!
Some day I’ll add bacon to this 🙂
3 1/2 cups
onion small , peeled and diced
garlic , minced
milk heavy cream whole
- Start by preheating the oven to 190 Centigrade
- Remove the ear of the cornn
- With a very sharp knife remove the corn kernels from the cob
- Deseed the peppers and straight cut them
- Mix the peppers and the corn kernels in a baking pan and once the oven is pre-heated, set this for 30-30 minutes, stirring it very 10 minutes until it roasts a bit, but not too much.
- In parallel boil the cob in water for 30 minutes (simmer after boiling) to get the broth.
- Cop the onions and garlic
- In a small pan, melt the butter and sauté the onion and garlic.
- Once golden, add oregano and thyme and continue in low flame.
- Once you get the aroma, add the baked corn and peppers. Mix them and continue stirring in medium flame.
- Now pour the cob broth through a sieve mixing it with the corn.
- Allow that to simmer for a while.
- Shut down the flame and add the cream to thicken the soup. The residual heat will be enough for the cream to blend in
I baked the corn and peppers in a micro wave convection oven with little space. That took me a while. If you have full cooking range and a baking tray, its best to spread across