Easy Creamy Corn Soup

Velvety, vegetarian and very easy to make. Fresh homemade soup on the table in a matter of minutes!

Ingredients:

1 - 398ml (14 oz) can creamed corn

1 cup fresh, frozen or canned kernel corn

1 1/2 cups milk

2 tbsps butter

salt and pepper to taste

1/3 cup finely diced bell pepper

1/3 cup finely diced onion

1 green onion, white finely chopped, green sliced

2 pinches (or more) red pepper flakes

handful of chopped spinach

 

If using fresh corn, first boil the corn then cut the kernels off the cobs. But if looking for simplicity use canned or frozen. Melt butter in a pot and add the kernel corn, bell pepper, onion and the white part of the green onion. Gently sauté until just starting to brown, about 5-7 minutes. Remove from heat and take about 1/2 the vegetables out of the pot (leaving the other 1/2 in the pot) and put them in a blender along with the milk. Blend to the consistency you like. To the pot add the creamed corn, salt, pepper, red pepper flakes and the mixture in the blender.

Simmer a few minutes to heat through then serve with chopped spinach and sliced green onion tops to garnish.

Makes 4 servings

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Asian Corn on the Cob

Not going to lie, cutting the corn into rounds was not easy! If you want you can substitute 1/2 cup kernel corn for every cob, it just won't be as cute!

Ingredients:

3 ears of corn, cut in 1 1/2" rounds

1 tbsp vegetable oil

2 tsps minced garlic

1/2 tsp minced ginger

2 green onions, sliced

1 tbsp soya sauce

1 tsp sesame oil

1/2 tsp rice vinegar

1/2 tsp red pepper flakes

Heat oil to medium high in a large skillet. Add the corn and turn to brown lightly. Add the garlic, ginger and green onion and continue cooking for a minute or two. Add the soya, sesame oil, rice vinegar and red pepper flakes and cook an additional 3 minutes.

Garnish with more sliced green onions

Makes 3-4 servings.

Served here with Rice Vermicelli and Shrimp.

Here's the recipe:

https://hotandcoldrunningmom.blogspot.com/2023/04/rice-vermicelli-and-shrimp.html

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Grilled Corn on the Cob in Husks

We're smack dab in the middle of corn season and who doesn't love a cob of corn with butter dripping all over it!

But shucking a dozen corn can be a drag. This "in husk" method of cooking corn makes shucking easy and it tastes great too!

Just pull the silk out of the top of each ear. The rest will just fall away when cooked, trust me 😊 Remove just the dry outer leaves then soak in cold water for 20-30 minutes. This will keep your cobs from catching fire on the barbecue.

Onto the grill for 15-20 minutes at medium to medium high heat (375°F -ish) turning every 4 or 5 minutes. 

The husks will very easily come off as will any silk left behind.

And they are ready to be slathered!