Spicy Corn on the Cob Soup
- Total Time
- 1:00
- Prep
- 0:20
- Cook
- 0:40
- Serves
- 8
- Difficulty
- Moderate
We tossed the cobs into the soup while it was cooking to maximize the sweet corn flavor. Use just-picked-corn for the best result.
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corn6 medium, husked
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olive oil1 ½ Tbsp
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garlic clove(s)3 clove(s), medium, minced
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jalapeño pepper(s)2 medium, minced (don't touch seeds with bare hands)
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uncooked onion(s)1 cup(s), finely chopped
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uncooked celery½ cup(s), finely chopped
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ground cumin1 ½ tsp
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ground turmeric1 tsp
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canned chicken broth4 cup(s)
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water2 cup(s)
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table salt1 ½ tsp
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black pepper1 tsp, freshly ground (or to taste)
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sweet red pepper(s)½ cup(s), chopped
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cilantro¼ cup(s), fresh, finely minced
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uncooked scallion(s)¼ cup(s), minced (optional)
- Remove corn kernels from cobs with a knife; reserve cobs and 1 cup of kernels.
- Heat oil in a large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add jalapeno and onions; sauté until soft, about 5 minutes. Add celery, cumin and turmeric; cook for about 1 or 2 minutes more.
- 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.
- 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.