This summer soup is pure essence of corn. Blanching the basil, an herb that tends to blacken once it's cut, keeps it jewel green.
9 medium-size ears fresh yellow corn
1/2 cup fresh basil leaves
1/4 cup extra-virgin olive oil
How to Make It
Boil corn in salted water, covered, 2 to 3 minutes. (For a smoky flavor, you can also roast or grill the ears instead of boiling them.) Slice kernels off the ears with a sharp paring knife. In two batches, purée kernels in a blender with 4 cups water. Strain purée into a bowl, pressing to squeeze out the corn liquid, and throw away the kernel mash. Add salt to taste and chill soup until cold, at least 3 hours. Meanwhile, boil tightly packed fresh basil leaves for 2 to 3 seconds. Drain immediately, plunge in ice water, and drain again. Purée basil in a blender with 1/2 teaspoon salt and the olive oil. Serve soup cold, drizzled with basil oil.
I've been making recipe every single summer/early Fall(as long as I can find fresh corn on the cobb) for 10 years now. I've served it to family and it's a mainstay when I go to summer pot lucks, pool parties and Bar-B-Qs. This soup is always requested by friends and family. We grill the corn over a gas grill until thoroughly browned. Just follow the recipe!
This recipe was awful. I may as well have poured the water used to boil the corn into soup bowls and served it as soup. It was gritty and had little to no flavor. I would not recommend this and will never make it again.
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