This velvet corn soup is so fresh it smacks you in the mouth with intense corny-ness.
In my youth, balmy summer nights were spent out the back door shucking corn. After a day at the beach Mom would hand us kids a paper bag loaded with corn, and together on the stoop we would peel away all those leaves and silk. With the season about to hit full throttle, a change up from corn on the cob is this gorgeous velvet corn soup. It doesn’t take long to make and it is excellent served hot or chilled.
When it comes to veggies and kids corn is not a hard sell. Maybe because it’s fun to eat, or maybe because it’s so sweet. Some have a concern that it is a high starch vegetable. There is in fact a fair amount of fiber in corn, and protein. An average ear has around 100 calories, 3.4 grams protein, 2.5 grams fiber and 1.5 grams fat, making it a low glycemic food. Rather than butter, I like to rub my corn with fresh lime juice and then add salt- or try the classic Mexican way with chili, lime and salt. Amazing! I think it’s better than butter since the salty tartness brings out the sweetness of the corn in a big way.
The Healthy Benefits of Corn
Not only is corn so delicious and easy to eat, but it’s super healthy too. Corn is high in antioxidants, such as vitamin A and phytonutrients such as lutein and Zeaxanthin making it excellent for combating oxidative stress on the body, especially the eyes. Those who consume corn (and yellow/orange veggies) regularly have a much lower risk of developing macular
degeneration, which is one of the leading causes of blindness as we age. It also has high levels of folate, important for child bearing women, and potassium making it heart healthy too.
How to Handle and Cook Corn
There is no doubt that freshly cooked corn is the best. The sugars in the kernels start to turn more starchy the longer off the stalk it gets. This doesn’t make it less healthy, but the sweetest corn is soon eaten after it is picked. If you can’t get to it right away it’s best to refrigerate corn until you can.
My preferred method of eating corn on the cob is to cook it in the microwave. For fresh corn it only takes two minutes. I leave the husks on and then simply cut off the fat end and slip off the whole sha-bang silks and all in one swoop. I have never had much success in grilling corn, it’s a timing thing- and boiling is too hot in a summer kitchen and too torturous with all that hot water. Steaming is probably wonderful, but again- who wants a steamier kitchen in the summer?
It’s also wonderful to eat corn raw. Sliced kernels off the cob directly into a salad or pasta provides little nuggets of crunchy sweetness.
When Making Soup, Use the Cob
There is a ton of flavor in the milky goodness left in the cob after you remove the kernels. You might think that this is some gourmet hoohah, but I will insist that you try it for sure next time. There is definitely a broader and fresher taste or corn as a result, that is just sublime.
This Velvet Corn Soup is very easy to make and does not take long at all, largely because the corn cooks so quickly. I used light canned coconut milk for this recipe since I feel like it’s a perfect flavor pairing here- but if you don’t have a can hanging around, use whatever milk is in your fridge. I have made this with oat milk and it was equally delicious.
Some like a chunkier texture to their corn soup, but I like a smooth creamy consistency. To me it brings out the corny flavor more, without distracting me from chewing. Perhaps that’s a bit silly, but I make no apologies- it’s too damn good.
Ingredients
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 pound new potatoes, diced
- 3 1/3 cup corn kernels- about 4 ears worth- reserving the cobs
- 4 cups vegetable broth
- 3-4 bay leaves
- 1 can light coconut milk
- salt and pepper to taste
- basil for serving
Instructions
In a large saucepan sautee the onions for 3 minutes over medium heat until wilted, then add the garlic and cook for an additional 2 minutes.
Add the potatoes, corn, cobs (cut in half to fit pot if necessary), broth and coconut milk and bring to a boil.
Reduce the heat to a simmer and cook for 15 minutes, or until the potatoes are tender.
Remove the cobs and bay leaves, then using an immersion blender puree until smooth. Alternatively puree in batches in a blender carefully.
Season with salt and white pepper, and serve with minced basil as a garnish.