This weekend, I picked all the remaining ears of sweetcorn, before the storm hit and before they went over. Aside from blanching and freezing the kernels for later use, I also couldn’t resist eating some right away. Despite eating huge amounts of it recently, I would find it hard to get sick of fresh sweetcorn. I love the crispness and the flavour of it, tinned corn is fine, but it isn’t quite the same.
I knocked together a quick soup, trying to showcase the corn first and foremost, with some savoury and spicy flavours to set off the sweetness.
Spicy Sweetcorn Soup
1tbsp vegetable oil
1 green chilli (or more if you like it hot!)
thumb-sized piece fresh ginger
5 corn cobs
2tbsp soy sauce
2tbsp rice wine vinegar
750 ml vegetable stock
1tbsp cornflour, mixed in a little water
spring onion and toasted sesame oil, to serve.
The first step is to prep the vegetables. Cut the corn kernels off the cobs with a sharp knife, dice the onion and mince the chilli and ginger. Heat the vegetable oil in a large saucepan over a medium heat. Sweat the onion in the oil for a few minutes before adding the minced ginger and chilli and cooking until fragrant.
Stir in the corn kernels and fry for another few minutes before adding the soy, vinegar, stock, and cornflour. Bring to the boil and simmer until the corn is just cooked, then turn off the heat and blend. I like to keep a little bite in the soup, so I stop before it is completely smooth. It is definitely worth going to the trouble of blending it as breaking down even a small amount of the corn results in a lovely rich and creamy soup.
Serve in your favourite bowl, topped with sliced spring onion and a drizzle of sesame oil.