SPOONFUL - Roasted Corn Soup

I love eating corn! There was a time though when I didn't eat corn for a while. When I was in high school, I had braces for a year and a half. (I'm not going to show pictures of me with braces because I discarded all of that! I look hideous!!) And there are certain types of food you can't eat because it can easily damage the braces, and that includes corn on the cob.

But now I'm metal free. I love eating corn. I love it steamed then lathered with butter and salt. Yum!

Anyway, I bought some corn a few days back and turned it into a soup. Rain was pouring and I thought, it was perfect for a rainy day.

Here is the recipe:

Ingredients:

Corn

Onion

Chicken stock

Salt and pepper 

Cayenne pepper

Olive oil

Procedure:

1. Remove kernels from the cob. Season with salt, pepper and cayenne pepper and olive oil.
2. Place in a pan and roast in the oven for about 15 minutes or until slightly charred. Save some for garnishing.
3. In a saucepan, saute onions until translucent.
4. Add roasted corn kernel and saute. Add chicken stock.
5. Using an immersion blender, blend sauteed corn until smooth. Pass the puree in a sieve to remove unprocessed corn hull.
6. Simmer soup until cooked.  Top with remaining corn kernel.
7. Serve hot.

You can opt to lessen the blending to retain some bits of corn to make it chunky. I preferred it smooth with corn toppings because there are parts of the corn kernels my immersion blender can't fully process. That's why I had to sieve it.

Enjoy!