Well, my father-in-law dropped off ten ears of corn, again. Yup, it’s definitely the end of summer. Last year it was cucumbers, cucumbers and more cucumbers; I must have made gallons of my refrigerator pickles to eat with every meal. Sometimes its the zucchini, this year, corn. I accept it graciously, because after all it’s free food!
I have to admit I am not a fan of corn. Sorry, I know that is weird. I don’t serve it as a vegetable either. Corn is a grain, not a vegetable, which means it replaces mashed potatoes not served with them (much to my father’s disappointment). I do like grilled corn, something about roasting makes takes it from ‘eh’ to awesome. I know there are recipes out there with chile and lime, but I like mine with just a little butter, perfect.
Unfortunately, this week is back to school week, which means I am running around trying to get all those last-minute errands accomplished (ugh! I forgot the boy’s haircut). I am also working all week and planning some really simple meals that the hubby and kids can heat up when they get home. I didn’t want to let the corn spoil, waiting for me to have time to grill it, so I figured cutting it off the cob and making a soup out of it would be ideal.
This recipe uses six ears worth of corn kernels, so I removed the other four ear’s kernels and froze them for future use. I also had picked up some peppers that were on sale, with roasting and freezing them in mind, but the corn arrived and plans changed. I have roasted pablano peppers before. This is the best time of year because you can do it outdoors on the grill. Roasting lots of peppers at once and saving them for later is great. Just freeze the roasted, de-skinned and seeded peppers in individual bags so you know how much you are getting.
I used the corn cobs to make a broth to add in with the vegetable broth. And I’m no dietitian but besides 1/2 cup of cream for 8 cups of broth this is a very healthy, veggie filled dinner.
- 6 ears sweet corn
- 3 pablano peppers, roasted, seeded and chopped
- 1 large onion, diced
- 3 ribs celery, diced
- 3 carrots, peeled and diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 3 potatoes, ½” cube
- 2 tsp cumin
- 2 tsp salt
- 1 tsp smoked paprika
- 1 bay leaf
- 3 T oil
- 4 cups vegetable stock
- 4 cup water
- 1 cup cooked black beans (or 1 can rinsed and drained)
- ½ cup light cream
- 3 T chopped cilantro
- chopped cilantro and toasted tortilla strips (for garnish)
- remove kernels of corn from the cobs. reserve corn kernels.
- in a large pot combine water and corn cobs, bring to a boil. reduce heat and simmer for 20 minutes. remove and discard cobs. reserve liquid.
- In a large pot heat oil. Add onion and celery and 1 tsp salt. cook over medium heat until onion is translucent. add bell pepper and garlic cook for 2 – 3 minutes until garlic is fragrant.
- add in corn, pablanos, potatoes, corn broth, 1 tsp salt, cumin, smoked paprika and bay leaf.
- Bring to a boil, reduce heat and simmer for 10 minutes.
- Add vegetable stock, cream, black beans, and cilantro, heat over medium low heat until heated through, don’t boil.
- serve with chopped cilantro and toasted tortilla strips