Grilled Corn’ Chili Lime Soup
I present my salute to another memorable and blessed season of plenitude: a quick soup featuring sugary Chilliwack corn, heirloom sweet peppers, and perfumed, emerald basil.
Total Steps
5
Ingredients
10
Tools Needed
5
Related Article
http://www.gourmetfury.com/2009/10/grilled-corn-soup/Ingredients
- 3 ears fresh corn
- 2 sweet peppers sweet peppers, diced
- 1/2 head garlic, minced
- 1/2 yellow onion yellow onion, diced
- 2 liter chicken or vegetable stock
- 1 bunch fresh basil, chiffonade
- 1 chili chili, deseeded, minced
- 1 lime lime, zest and juice
- 1 teaspoon brown sugar
- to taste salt and pepper
Instructions
Step 1
Clean corn ears and rub with olive oil and salt. Grill over charcoal or flame until blistered and brown. When cooled to handle, hold corn upright over a plate and carefully slice the kernels off the cob with a knife. Scrape all the “milk” off the cob with the back of the knife.
Step 2
Meanwhile, sweat the onions in a pot until translucent. Add the garlic and bell peppers and sweat for another 2 minutes.
Step 3
Add the grilled corn and stock. Bring to a boil, lower to medium heat, and simmer for 5 minutes to incorporate the flavors. Add more water if desired.
Step 4
Remove the soup from the heat. Add the basil, chili, lime zest and juice, and sugar to the soup. Taste and season.
Step 5
Serve hot, garnished with thinly sliced pepper and basil.