Best Chilled Corn Soup With Adobo Swirl Recipes

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CHILLED CORN SOUP



Chilled Corn Soup image

Provided by Alex Guarnaschelli

Time 5h10m

Yield 4 to 6 servings

Number Of Ingredients 8

8 ears (about 2 pounds) fresh corn, shucked and wiped clean
4 tablespoons extra-virgin olive oil
6 scallions, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons dark brown sugar
3 to 3 1/2 cups half-and-half
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco

Steps:

  • Cut the corn: Hold an ear of corn upright with one end on the cutting board and the other in your non-cutting hand. Use a sharp knife to shave off the kernels in rows from the cob. Rotate the corn and cut close enough to the core so that the kernels remain relatively whole, but not so closely that you end up taking fibrous pieces of the cob with you. Repeat with all of the corn. Gather the kernels in a bowl and reserve the cobs.
  • Start the soup: Combine half the olive oil and all the scallions with a generous pinch salt and 1/4 cup water in a large saute pan and cook over medium-low heat until they are translucent and tender, 3 to 5 minutes. Remove from the pan and set aside.
  • Cook the corn: Heat the remaining 2 tablespoons olive oil in the same saute pan and add all the corn kernels. Season with salt, then stir in the brown sugar and a generous pinch black pepper. Cook over medium heat until the corn becomes tender, 8 to 10 minutes.
  • Finish: Bring the half-and-half and 1 cup water to a gentle simmer in a medium pot over medium heat and add the cobs. Simmer the cobs gently on low heat until they impart their corn flavor to the half-and-half, 12 to 15 minutes. Discard the cobs. Add the Worcestershire and hot sauce and stir to combine. Add the cooked corn and scallions to the pot and simmer on low heat for 3 to 5 minutes. Taste for seasoning.
  • Puree half of the liquid and corn in the blender until smooth and pour back into the rest of the soup. Refrigerate until fully cold, at least 4 hours and up to 24 hours.
  • Serve: Whisk to blend so some of the remaining corn lands in each bowl as you serve the soup. Taste for seasoning. Ladle into the bowls.

CHILLED CORN SOUP



Chilled Corn Soup image

Provided by Justin Warner, Food Network Star Season 8 Winner

Categories     appetizer

Time 5h15m

Yield 4 adult portions, 8 kid portions

Number Of Ingredients 11

24 ears of corn, shucked
2 tablespoons vegetable oil
4 cloves garlic, chopped
2 onions, diced
1 can coconut milk
Salt
Lime juice
Chipotle in adobo
Chopped fresh cilantro
Caramel corn
1/2 honeydew melon, flesh scooped out with a small melon baller

Steps:

  • Cut the kernels of corn from the cobs. Reserve the cobs.
  • Heat the vegetable oil in a large, deep pot and over medium-low heat. Add the corn, garlic and onions. Sweat until the corn is slightly brown and the onions are translucent.
  • Carefully add the cobs and fill the pot with water until the corn is covered. Raise the heat and boil for 30 minutes.
  • Remove the corn from the heat and allow to cool. Then chill for at least 4 hours or up to overnight.
  • Remove the cobs with tongs, and use an immersion blender to blend the corn and onions. This is the soup base. To this add the coconut milk and blend again. Separate the soup base into the desired portions for adults and kids. Season the adult version with salt, lime juice and chipotle adobo... this stuff is hot, so do as much or as little as you want.
  • For the kids, season the soup with salt and serve cold, garnished with caramel corn.
  • Serve the soup cold, garnished with a few pieces of honeydew melon.
  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

CHILLED RAW CORN SOUP



Chilled Raw Corn Soup image

Chilled soup is the perfect meal or snack for a warm day. In this recipe, all you need to do is blend some raw ingredients, including corn, peppers and tomatoes, to create a refreshing sweet and savory puree that you'll want to sip on all day.

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 10

2 cups fresh corn kernels, plus more for topping (from about 3 large ears)
1 orange or yellow bell pepper, chopped
1 jalapeño pepper, seeded and chopped
1/4 sweet onion, chopped
1/2 cup orange or yellow cherry tomatoes
1 clove garlic
1/3 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons white wine vinegar
1/4 teaspoon ground cumin
Kosher salt

Steps:

  • Combine the corn, bell pepper, jalapeño, onion, tomatoes and garlic in a blender. Add the olive oil, vinegar, cumin and 1/2 teaspoon salt and puree on high speed until very smooth. Strain the soup through a fine-mesh sieve into a bowl, using a rubber spatula to push it through. Season with salt.
  • Refrigerate the soup until cold, 1 to 2 hours. Pour into bowls and top with more corn and a drizzle of olive oil.

CHILLED CORN SOUP



Chilled Corn Soup image

Provided by Ian Knauer

Categories     Blender     Vegetable     Fourth of July     Picnic     Vegetarian     Quick & Easy     Father's Day     Backyard BBQ     Dinner     Lunch     Corn     Summer     Party     Potluck     Gourmet

Number Of Ingredients 7

3 ears of corn, shucked
1medium onion, chopped
1 garlic clove, finely chopped
2 tablespoons unsalted butter
4 1/2 cups water
Garnish:
sour cream; chopped chives

Steps:

  • Cut kernels from cobs with a sharp knife, then cut cobs into thirds.
  • Cook onion and garlic in butter with 1/4 teaspoon salt in a large heavy saucepan over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Add corn and cobs, water, 1 teaspoon salt, and 1/2 teaspoon pepper and simmer, uncovered, 20 minutes.
  • Discard cobs, then purée corn mixture in batches in a blender until very smooth (use caution when blending hot liquids). Force soup through a fine-mesh sieve into a bowl, discarding solids.
  • Chill until cold, at least 1 hour. Thin with water if desired and season with salt.

CHILLED CORN SOUP WITH BASIL



Chilled Corn Soup With Basil image

No-cook, chilled blender soups are so quick to make it almost feels like cheating. This one stars sweet corn that's been tarted up with buttermilk and lime juice, spiced with garlic and scallion, and imbued with fresh herbs. While straining it isn't entirely necessary, it will give you a smoother, more elegant soup. But when it's too hot to breathe, let alone dig out the strainer, you have our permission to skip it. Serve this in espresso cups or shot glasses as an hors d'oeuvre, or in bowls as a first course.

Provided by Melissa Clark

Time 15m

Yield 4 servings

Number Of Ingredients 9

3 ears corn, shucked
1 1/2 cups buttermilk
1/2 cup basil leaves, more for garnish
3 scallions, roughly chopped
1 tablespoon fresh lime juice, more to taste
1 fat garlic clove, roughly chopped
3/4 teaspoon fine sea salt
Radish slices, for garnish
Extra-virgin olive oil, for garnish

Steps:

  • Slice kernels off corn cobs (you should have 3 to 3 1/2 cups kernels). Discard cobs and place kernels in a blender.
  • Add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and purée until very smooth.
  • Strain mixture through a sieve, pressing down hard on the solids. Serve soup garnished with radish slices and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 10 grams, TransFat 0 grams

CORN SOUP WITH RED PEPPER SWIRL



Corn Soup With Red Pepper Swirl image

Late summer is when corn and ripe peppers collide in the market. A well-seasoned purée of roasted red pepper swirled into this luscious soup makes a dramatic contrast to the corn's sweetness.

Provided by David Tanis

Categories     soups and stews, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 large red bell pepper
1 or 2 fresh Fresno chiles, seeds removed, chopped
1 teaspoon pimentón (smoked paprika) or 1/4 teaspoon chipotle chile
2 tablespoons extra-virgin olive oil
Salt and pepper
4 tablespoons unsalted butter
1 large onion, diced
3 cups corn kernels (from 4 large ears) or 3 cups frozen corn kernels
6 garlic cloves
4 cups water, corn-cob broth (see Tip) or chicken broth
Lime wedges, for garnish

Steps:

  • Place bell pepper over an open flame or under broiler and roast, turning frequently with tongs, until blackened and blistered all over, about 5 minutes. Remove from heat and let cool to room temperature. Cut in half vertically. With a paring knife, remove seeds from each half, then turn over and scrape away the blackened skin. Do not rinse; a little remaining char is fine.
  • Transfer roasted pepper to a blender or food processor and add Fresno chiles, pimentón, olive oil, and salt and pepper to taste. Blend to a smooth thick purée. Set aside.
  • Meanwhile, melt butter in a heavy-bottomed soup pot over medium-high heat. Add onions and corn kernels. Season well with salt and pepper and reduce heat to medium. Cooking, stirring, until onions are softened and beginning to color, 7 to 8 minutes. Add garlic and cook for 1 minute more.
  • Add 3 cups water or broth and salt to taste. Simmer for 15 minutes, until corn is well cooked. Transfer to a blender and whiz to a smooth purée. Thin with water or broth to the consistency of heavy cream.
  • Pass soup through a fine mesh strainer, pressing with the back of a large spoon or ladle to extract every drop of liquid. (This step is important to guarantee a velvety texture.) Discard any fibrous remains. Taste and adjust seasoning.
  • To serve, reheat and ladle into shallow soup bowls. Swirl about 2 tablespoons pepper purée into the center of each bowl. Pass lime wedges at the table.

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