Fresh Corn Soup

By | August 19, 2016


Melt butter in a medium saucepan over low heat. Add salt, garlic and onions and sweat until translucent.

Remove corn kernels from cobs. Place cobs in a large pot, fill with water to cover cobs and simmer for about 40 minutes.

Add corn kernels to onion and garlic mixture and cook for about 5 minutes on low heat. Add salt to taste.

Strain corn stock and pour 2 cups liquid over vegetable mixture. Reserve remaining corn stock.

Purée in a blender until smooth. If too thick, add more corn stock.

Drizzle with best-quality olive oil and serve warm.

Related Stories & Recipes

This Ain’t His First Rodeo

Acclaimed Chef Ron Siegel Dazzles at Rancho Nicasio’s Western Room Through soaring redwoods, past undulating hills and beyond stables of plaid-blanketed horses, no less, sits a low-slung building...


  • 2 tablespoons unsalted butter
  • 1 yellow onion, sliced thin
  • 2–3 cloves garlic, minced
  • 7 ears corn, fresh as possible, yellow or white
  • Salt and white pepper, to taste
  • Good quality olive oil, to taste
Build your own subscription bundle.
Pick 3 regions for $60