Rating: 5 stars
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Run a knife along just-cut cobs to catch sweet corn milk in a bowl. It'll add flavor and creamy texture.

Caroline Wright
Recipe by Southern Living August 2013

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Credit: Hector Sanchez; Styling: Buffey Hargett

Recipe Summary test

hands-on:
40 mins
total:
40 mins
Yield:
Makes 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 2 ingredients. Place a large cast-iron skillet over medium-high heat until hot. Add half of corn mixture; cook, stirring constantly, 4 minutes or until vegetables begin to char. Transfer mixture to a 3-qt. saucepan. Add remaining corn mixture to skillet; cook, stirring constantly, 4 minutes or until vegetables begin to char. Stir in cumin and coriander; cook, stirring constantly, 2 to 3 minutes or until fragrant.

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  • Add 2 cups broth to corn mixture in saucepan, and process with a handheld blender 1 to 2 minutes or until slightly smooth. Add remaining corn mixture and 2 cups broth to saucepan; bring to a light boil over medium heat. Reduce heat to medium-low, and simmer, stirring often, 5 minutes. Stir in salt and pepper.

  • Whisk together sour cream and cornmeal in a heatproof bowl. Whisk in 1/2 cup hot soup. Add sour cream mixture to soup. Simmer, stirring occasionally, 5 minutes or until thickened.

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