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Photo of Spicy Corn on the Cob Soup by WW

Spicy Corn on the Cob Soup

1
Point(s)
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
8
Difficulty
Moderate
We tossed the cobs into the soup while it was cooking to maximise the sweet corn flavour. Use just-picked-corn for the best result.

Ingredients

Corn

6 medium, husked

Olive oil

1½ tbsp(s)

Garlic clove(s)

3 clove(s), large, minced

Jalapeño pepper(s)

2 medium, minced (don't touch seeds with bare hands)

Uncooked onion(s)

1 cup(s), finely chopped

Uncooked celery

½ cup(s), finely chopped

Cumin seeds

1½ tsp(s)

Ground turmeric

1 tsp(s)

Canned chicken broth

4 cup(s)

Table salt

1½ tsp(s)

Black pepper

1 pinch, freshly ground (or to taste)

Sweet red pepper(s)

½ cup(s), chopped

Cilantro

¼ cup(s), fresh, finely minced

Uncooked scallion(s)

¼ cup(s), minced (optional)

Water

2 cup(s)

Instructions

  1. Remove corn kernels from cobs with a knife; reserve cobs and 1 cup of kernels.
  2. Heat oil in a large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add jalapeño and onions; sauté until soft, about 5 minutes. Add celery, cumin and turmeric; cook for about 1 or 2 minutes more.
  3. Add broth, water and cobs; bring to a boil. Reduce heat to low and simmer for about 15 minutes; remove and discard cobs. Add corn (except for cup of reserved kernels), salt and pepper to soup; simmer for 15 minutes more.
  4. Puree soup until smooth in pot using an immersion blender (or in a food processor or in batches in a blender—but be careful not to splatter hot liquid). Garnish with red pepper, cilantro, scallion and reserved cup of corn; serve hot or at room temperature. Yields about 1 cup per serving.

Notes

Grill the corn and pepper for extra flavour. And cut back on the jalapeño if you don't like too much heat.

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