Categories: Corn, September2010, Soups, Summer

Ingredients

• 16 ears yellow corn
• 4 tablespoons butter, (cut into small pieces)
• 1 tablespoon coarse salt
• Tortilla chips, (optional)
• Lime wedges, (optional)
• Scallions, sliced (optional)

Directions

1. Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky.

2. In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, and salt until butter is melted and soup is heated through, 5 minutes.

3. Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired. Or let cool, then freeze in individual servings; reheat over medium-low (or in microwave).

Email to a friend | Print this recipe | Back