Corn Soup with Corn Husk Stock

By • July 31, 2011 • 27 Comments



Author Notes: This recipe was born from 4 goals: 1. Corn is the star of the dish. 2. It is simple to make. 3. It is light eating on these summer nights. 4. Fennel has to be included.

I ran across an article by Vitaly Paley who explained the benefits of using corn husks to make stock. That was the inspiration that sent me to the Farmer's Market and spending the rest of the week-end perfecting this recipe. - SKK

SKK

Food52 Review: SKK's recipe is the perfect summer soup; refreshing, light, and vibrant with the flavor of sweet corn. If you want a really silky texture, process thoroughly or strain the soup before serving. And of course, use the freshest corn you can find -- it makes all the difference. Annie "Smalls"

Makes 4 cups

Corn Husk and Fennel Stock

  • Husks from 3 ears of corn, about 3 cups
  • Fennel fronds from 2 fennel bulbs, roughly chopped
  • 1 onion, roughly chopped
  • 2 liters water. The water amount is approximate, the idea is to just cover the greens.
  • 1 teaspoon sea salt -1/2 tsp. per liter
  1. Place ingredients in stock pot, bring to boil and simmer for 45 minutes. When done, strain the stock and set aside.

Corn Soup

  • 3 cups corn cut off cob
  • 2 cups water
  • 1 tablespoon honey
  • 1 cup corn husk fennel stock
  • 2 teaspoons lime juice
  • 1/8 teaspoon cayenne
  • 2 tablespoons heavy cream
  • salt and pepper to taste
  • grated parmesan for garnish
  • basil chiffonade for garnish
  1. Bring water and honey to a rolling boil. Add corn and cook for four minutes. When done drain and set aside. Be careful not to overcook the corn.
  2. In food processor place 1 cup of the corn husk fennel stock, lime juice, cooked corn, cayenne, heavy cream and salt and pepper to taste. Process until desired smoothness.
  3. Serve either warm or at room temperature, garnish with about 1 tablespoon of grated parmesan cheese and basil chiffonade.
Jump to Comments (27)

Tags: can be made ahead, easily expandable, served warm or at room temperature, travels well

Comments (27) Questions (0)

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Moi_1

over 1 year ago QueenSashy

I just discovered this recipe, and wish I could accelerate the arrival of the corn season!

Buddhacat

over 1 year ago SKK

Me too! You will enjoy it! I am so ready for summer.

New_years_kitchen_hlc_only

almost 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Just want to let you know that I've been making corn husk stock since discovering this recipe a few weeks ago. I haven't added fennel, because my intended uses did not warrant it, but the stock is simply amazing nonetheless. I've used it for cooking black beans, which gives them the most beautiful flavor, and to cook quinoa. I only wish I'd learned earlier in the year how fragrant and flavorful the husks are. Corn season has just ended here! Anyway, thanks so much for posting this. ;o)

Buddhacat

almost 2 years ago SKK

Thank you for your thoughtful comments, AJ. Love the idea about using it for quinoa!

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about 2 years ago CaliRoo

I too had read about corn husk broth and a simple soup make with the kernels and broth. I tried this recipe and it came out too spicy (and I love spice) and bitter, which could not be corrected with additional touch of salt, honey or cream. I added 1/8 t of cayenne, and only 1 t of lime juice. The broth was sublime, and the corn sweet, so think I was too aggressive milking the kernels from the cob?? Sadly my soup went down the drain. --Net go light on cayenne and lime, to taste, and be careful not to take any cob when cutting and milking corn cobs.

Buddhacat

about 2 years ago SKK

Appreciate your comments on the recipe! Possibly the corn wasn't ripe enough to begin with or had gone moldy? Just don't know. I am spoiled because of my garden and the quality of produce surrounding us. So much heat this year, and corn isn't doing well in a lot of the country. If you make this recipe again would you let us know what works?

Lorigoldsby

about 3 years ago lorigoldsby

Congrats on your EP...maybe you will get a poem for this to go along with your s'mores!

Buddhacat

about 3 years ago SKK

Well, one of my favorites Carl Sandburg in one stanza of his poem called Laughing Corn -

Some of the ears are bursting.
A white juice works inside.
Cornsilk creeps in the end and dangles in the wind.
Always--I never knew it any other way--
The wind and the corn talk things over together.
And the rain and the corn and the sun and the corn
Talk things over together.

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about 3 years ago Ascender

What about steaming the corn in the corn husk stock? I'm thinking that as written, the corn would lose flavor into the cooking water that is discarded, but if the corn is steamed in the stock, the flavor would be preserved.

Buddhacat

about 3 years ago SKK

I know it sounds counter-intuitive, but making the stock out of the corn husks and the silks, minus brown parts, gives it a wonderful corn flavor. Shocking but true! Try it out and let me know your thoughts.

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Love this soup! Am learning something new every time I come to Food52...corn stock, from the husks or cobs or even infusing the recipe liquid used. Will be testing this out and perhaps tweaking my smoothie, too! Thanks for sharing, SKK :)

Buddhacat

about 3 years ago SKK

Thank you, lapadia! Please let me know what your results.

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

I am waiting for our garden corn to be ready, can't wait to try your recipe. I bought the corn for the smoothie I posted even though I usually wait to use what we have available.

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Congrats on the EP!!

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Hi! Our corn is finally ready for harvest. I am in the middle of making corn husk broth, I de-kerneled the cob and put the cob in also. The kitchen smells wonderful. I'm impressed. I am making a spicy corn soup, might post it if I remember the amounts of ingredients I used...I have a habit of just tossing things in.

Fb

about 3 years ago BlueKaleRoad

I just made a chilled corn soup last week and it was the first time I'd used corn cobs for stock. Next time I'll try using corn husks...sounds wonderful with your added fennel!

Buddhacat

about 3 years ago SKK

Looking forward to your comments on the comparison. Cheers!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I have never heard of corn husk stock, I make corn chowder in the fall and winter I have a boatload of corn now I can use the husks what a wonderful recipe.

Buddhacat

about 3 years ago SKK

Thanks, sdebrango! By the way, love your no knead pizza!

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you SKK, shucking corn tonight excited to use the husks in the stock. Love the recipe.

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I made the corn husk stock and I have to say its brilliant. Never would I thought of putting corn husks in stock but I will from now on. The soup is delicious so creamy and the stock really makes sets it apart. I made a half recipe of the soup and I am freezing the rest of the stock. SKK, this is so good!

Buddhacat

about 3 years ago SKK

Thank you for the feedback. Now I know I am not the only one who lives this idea!

Buddhacat

about 3 years ago SKK

It is, isn't it? Like a best kept secret.

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about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

I was just reading about corn husk stock somewhere too ... this sounds terrific! Another thing to try ....

Buddhacat

about 3 years ago SKK

Using the corn husks was quite enlightening and the flavor is so true. Please share your experiences with this!

Lorigoldsby

about 3 years ago lorigoldsby

Very intriguing!

Buddhacat

about 3 years ago SKK

I mean the reply above - best kept secret - as a response to lorigoldsby. Hit the wrong thing.