corn "caprese"

6 to 8 servings                                                         next recipe    back

Corn CapreseDSC 0019 2

This is one of my new favorite soups to have in the summer. Not only is it refreshing, but the flavors are fantastic. Both corn and tomatoes are at their peak of flavor this time of year—paired together, they're a perfect match.

8     cups chicken or vegetable stock
6     ears of corn blanched and cut off the cob or 2 pounds frozen corn, thawed
       and drained (
see note below)
2     tablespoons olive oil plus extra for drizzling
1     large yellow onion, diced
2     garlic cloves, minced
3/4   teaspoon salt
1/4   teaspoon freshly ground black pepper
5     Roma tomatoes, seeded and diced
1/3   cup fresh basil, chopped plus extra whole leaves for garnish

Freshly grated Mozzarella cheese
Fresh basil leaves
Olive oil
balsamic glaze (see recipe below)

If you are using fresh corn, blanch the corn-on-the-cob in chicken or vegetable stock (reserve the stock). Once the corn cobs are cooled, cut the corn off the cob and set the corn aside.

In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, salt and pepper. Sauté  the onions and garlic for about 10 minutes or until they are translucent but not browned. Add the corn and reserved chicken or vegetable stock (or regular chicken or vegetable stock). Simmer the soup for 10 minutes.

Remove the soup from the heat and add the tomatoes and basil. Serve the soup topped with grated Mozzarella cheese, basil leaves, a drizzle of olive oil and balsamic glaze.

Pour 1 cup of balsamic vinegar into a small saucepan. Simmer the vinegar over medium-low heat for 20 to 30 minutes or until the vinegar is reduced by half and is syrupy.

Frozen vegetables like peas or corn can be quickly thawed by placing them in a colander and running warm water over them. Make sure to drain them completely before adding them to the recipe. 

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