Corn Soup with Cilantro-Corn Relish
3 tbsp. Unsalted Butter
8 ears Fresh Corn, kernels cut off
3 cups Chicken Broth
½ tsp. Kosher Salt
½ cup Heavy Cream
1 medium Jalapeno Pepper, seeded and minced
4 bunches Fresh Cilantro, leaves only and chopped
2 tbsp. Olive Oil
1 medium Fresh Lime, juice of half
¼ tsp. Kosher Salt
In a 4 qt. pot over medium-high heat, melt butter. After melting, continue for one minute before adding the ¾ of corn kernels. Cook these stirring until bright yellow (1-2 minutes). Pour in chicken broth and bring to a boil continuing for until corn has softened but still has a bite. Season with salt before transferring to a food processor or blender to puree. Puree until smooth (about 2 minutes) and then continue another minute until it thickens. Pass soup through a strainer and discard solids. Return soup to food processor or blender and with motor running, slowly pour in cold cream. Adjust seasoning with salt. For the relish, place remaining corn in a medium bowl. Toss kernels with the jalapeno, cilantro, olive oil, lime juice and salt. Serve soup warm or cold and garnish with the cilantro-corn relish.
Note: Depending on the size of the ears of corn, the amount of soup and relish will vary. It’s really salt to taste for both items too.
Ideas for Future Efforts_______________________________________