This recipe is a bit labor intensive, but it's worth the extra effort. It can also be made entirely vegan with no diminution of flavor.
9 ears of corn, shucked (kernels removed and reserved, ½ cup kernels reserved for garnish; cobs reserved)
4 tablespoons butter or sunflower oil (or other neutral oil)
12 cherry, pear, or grape tomatoes, halved
1 tablespoon finely minced shallot
1 tablespoon finely minced chives
1 small poblano pepper, roasted, peeled, and cut into ¼ inch dice
2 teaspoons extra virgin olive oil
2 teaspoons sunflower oil (or other neutral oil)
1 tablespoon plus 1 teaspoon seasoned rice vinegar
Place the reserved corncobs in a nonreactive stockpot or sauce pan large enough to hold them. Cover the cobs (barely) with cold water. Bring to a boil over high heat. Reduce the heat to a simmer, skimming any impurities that rise to the top. Simmer for 30 minutes and strain through a fine chinois (sieve).
Meanwhile, heat (over medium flame) a nonreactive pan large enough to hold the corn kernels. Add the butter (or oil). When the butter has melted, add the corn kernels. Add 1 teaspoon of salt and cook the kernels over medium heat while covered. Stir frequently until tender. Do not allow the kernels to brown.
When the corn stock and kernels are both done, cover the kernels with the stock by about 1 inch. Reserve the rest of the stock. Cook over medium heat until the corn is very, very tender.
Purée the soup as fine as possible in a blender or food processor. Strain through the finest possible strainer. Adjust the texture with the extra corn stock and flavor with a little salt and pepper, if necessary.
For the Garnish
Bring the reserved corn stock to a boil. Add the reserved ½ cup corn kernels and cook for one minute. Drain. Reserve corn and stock. Combine reserved corn kernels, tomatoes, shallot, chives, poblano pepper, extra virgin olive oil, sunflower oil, and rice vinegar. Season with salt and pepper. Use this mixture to garnish the soup.
© 2017 Omega Institute for Holistic Studies