I created this soup after trying something similar, a velvety corn and red pepper soup, at Dante in Cleveland for my husband's July birthday. My version is a nod to the Ohio State Fair, combining the fresh corn on the cob that comes barely cooked off of the big BBQ racks, and the fresh popped kettle corn on the midway - a real ode to summer. The soup is just as good served warm on a fall-like day, and the popcorn is a great cocktail snack with a glass of Rose or Prosecco. Enjoy! —Emily | Cinnamon&Citrus
4 soup/appetizer portions
milk (I used 1%)
large thyme sprigs
ears of corn, kernels removed
white onion, finely diced
red bell pepper, finely diced (about 1/4 of a larger pepper)
dry white wine (I used a white Bordeaux; a Sauvignon Blanc or Pinot Grigio/Gris would work well also)
generous pinch of salt and pinch of white pepper, to taste
In This Recipe
Bring milk, cream, thyme sprigs, salt and pepper to a simmer (do not let boil) over medium heat, stirring frequently. Simmer over low heat 10 minutes and remove from heat, continuing to let steep and reserve while your vegetables cook. Just before adding to your vegetable mixture, remove the thyme sprigs.
Melt butter in a heavy bottomed skillet over medium high heat. Sweat the onion and bell pepper with salt and white pepper about 5 minutes, until softened but not browned. Add corn kernels and continue to cook an additional 5 minutes uncovered.
Add wine to deglaze the pan, then cover and cook an additional 5 minutes over medium low heat. Add reserved cream/milk mixture to your vegetables and simmer, covered, for a final 5 minutes.
Using an immersion blender (or transfer to a blender or food mill), puree the creamed corn mixture thoroughly. Pour the mixture over a medium-fine mesh strainer into a glass bowl, using the back of a wooden spoon to really press the mixture through to get the most liquid out that you can (this will press some solids through, but will leave the kernel husks behind).
Chill the mixture for one hour. To serve, garnish with Honey-Thyme Kettlecorn (recipe below)
In a heavy bottomed skillet with a lid, large enough so your corn kernels are only one layer deep, heat the 3 Tbs oil with the popping corn over a burner on medium-high heat. Shake the pan gently and continuously and pull off the heat when your corn stops popping.
Combine the honey, butter, and thyme, and pour over the finished popcorn off of the heat, shaking or stirring with a large spoon to coat. Salt and pepper to taste.