I created this soup as an afterthought when smoking some vegetables to make salsa. I had some corn and decided to throw it in the smoker too. Then we didn’t eat it. Second day corn isn’t the greatest, so I turned it into soup. And then I fell in love with the soup. It’s one of my favorite soups, made from some of my favorite flavors: corn, lime, chili and basil. Oh, and it’s good for you. Watch out people!
Fire Roasted Corn Soup
5 ears of corn (you can also use 5 c of frozen corn)
1 large red onion
4 cloves garlic
4 c vegetable broth
1 1/2 T ground cumin
2 t chili powder
1 t – 2 t hot sauce (optional)
dash worshshire sauce
1 t apple cider vinegar
3 sprigs fresh basil (about a T of leaves)
Juice from 1 lime
Salt to taste
Peel back corn husks and remove silk . Get your fire or smoker ready to cook corn. Fire roast the corn being careful that it cooks evenly.* You are done cooking the corn when the kernels are browning and the corn is tender to the touch. When the corn has cooled cut it off the cob and set aside. This process can be done ahead of actually cooking the soup.
When you are ready to cook the soup cut up the onion and garlic in large chunks. You may think that this is a lot of garlic to use, but it will mainly add flavor to the broth, so it won’t be a heavy garlic taste. Saute the onion and garlic in the olive oil until the pieces become slightly tender. Pour in the vegetable broth, add a bit of salt, two-thirds of the corn and bring to a boil. Let boil for about a minute then lower to a simmer. Simmer for 20 to 30 minutes. Transfer to a blender and blend until relatively smooth. Add in the rest of the ingredients and blend until it reaches your desired consistency. Enjoy!
*If you don’t have a smoker or any place to build a fire you can use your oven as a roaster.