Corn has always been one of my favorite foods. My mother served corn-on-the-cob often when I was growing up. I remember eagerly slathering butter and salt all over mine while my brother and sister stared at me, utterly grossed out. Maybe I’m remembering wrong, but I still feel much the same way about corn: It’s the best.
I’ve made this recipe several times over the years, adapting it from the cookbook, ‘Great Food Fast.’ Though you can substitute frozen or canned corn, I prefer to cut it right off the cob. It’s hard work to shuck corn and remove every last tassel, but it makes all the difference. If you can, get fresh corn at the farmers market and give this recipe a go! With just a few ingredients, it makes such a fabulous and flavorful summer soup. // susannah
Click below to see the Corn + Thyme Soup recipe!
A chunky corn soup perfect for summer.
- 16 ears white or yellow corn
- 6 to 8 sprigs fresh thyme, removed from stalks
- 2 1/2 cups water, plus 2 1/2 more cups
- 5 tablespoons butter, cut into cubes
- 1 tablespoon coarse salt
- Freshly cracked pepper
- Tortilla chips (optional)
- Lime wedges (optional)
- Avocado (optional)
- Shuck corn and remove tassels and silks. With a sharp knife, slice off kernels into a large bowl or onto a plate. (Yields about 10 cups.)
- In two batches, use a blender or food processer to puree the kernels, accumulated juices and thyme with a total of 2 1/2 cups of water. Mixture should be somewhat chunky.
- In a large saucepan over medium-high heat, cook pureed corn with butter, 2 cups water, salt and thyme until butter has melted and soup is heated through, about 5 to 10 minutes.
- Serve hot. Garnish with tortilla chips, lime wedges or avocado. Sprinkle with freshly cracked pepper.
- Serving Size: 8
Adapted from the Great Food Fast cookbook