I have a MUST try summer recipe for you – Chilled corn soup!
Corn finds itself in every summer barbecue in the United States and contrastingly a much loved street food in India in the monsoons. Did I tell you that I spotted corn and maize growing in every home’s little backyard in Sikkim? I asked around and apparently they just sow the dried corn kernels to grow corn in the backyard. Predictably, I got a packet of these corn kernels back with me to Bangalore and am happy to report that these corn plants are now roughly 2 feet tall in one month. How’s that for some cheering news from my kitchen garden!
While gazpachos made by pureeing raw vegetables and / or fruits are a common chilled soup prepared during summers, this recipe is a Saffron Trail Original (yay!) and it is all geared up to make your summer party amazing. Serve in shot glasses with a sprinkle of feta cheese for a grab and go chilled soup for a summer party or in soup plates for a sit down dinner.
The idea of combining a tart and sweet apple along with the corn was quite a brainwave, which I’m super proud of *pat on back* ???? The mild flavour of corn is complemented beautifully by apples and the heat from the jalapeño just elevates the taste of the soup. If you are serving this chilled corn soup to kids, by all means leave out the jalapeño / chilli.
Looking for more summer party ideas? How about this vibrant Summer Melon Salad?
Since there are just 4 main ingredients in this chilled corn soup, ensure that the corn and apple are at their freshest best. Turmeric enhances the yellow colour of corn in a natural way while providing all the added health benefits that we get from including turmeric in our diet.
I highly recommend using freshly shucked corn in this recipe. It may sound a little intimidating for a newbie cook, but all you need is steady hands and a solid knife. Peel off the outer corn husks and silk. Hold the corn pointed side down into a large bowl. Dig the knife around 1/2 inch into the cob and scrape downwards with a steady hand. The fresh corn kernels will collect in the bowl below. Repeat this process all around the corn until the cob is completely scraped off all the kernels. You can collect these kernels in ziploc bags and freeze them for a later use too.
Once you’ve done this, it’s only a matter of cooking the corn, pureeing the soup and allowing it to chill while you prepare the rest of the menu.
As it is a very very simple soup, garnishes are everything. I love how feta cheese works its salty magic on the flavours of soup. So does the grassy flavour of a good extra virgin olive oil. You can also reserve a few raw or cooked corn kernels to garnish the soup.
Don’t miss my epic cornbread recipe scented with cumin seeds and coriander leaves!