Corn and Peppers… our cups, and the farmers’ fields, runneth over! The flavors of the sweet corn mixed with the earthy heat of roasted peppers meld so well together! You can do a quick sauté of freshly husked corn with diced squash and poblano or jalapeño, or make a delicious savory soup as a main. All ingredients can be found at the Baltimore Farmers' Market & Bazaar.
Roasted Sweet Corn Soup, serves 6
-6 ears of corn, husked
-1 medium onion
-1-2 poblano peppers, de-veined, seeded and diced
-sprig of thyme or Mexican oregano
-extra virgin olive oil (like Dimitri’s)
-salt and fresh ground pepper
-finely chopped parsley or chives to garnish
1.Fill a soup pot with 6-8 cups of water and set aside.
2. Turn on a gas stove burner and, using tongs, place the corn on the flame just long enough to allow the silk to burn off and some of the kernels to brown. This can also be done under the broiler or on a grill.
3. Remove the corn kernels from the cob and place on a bowl. Put the cobs in the pot of water. The water should just cover the cobs.
4. Dice the onion and reserve, putting the skin and cores in with the cobs.
5. Add the thyme or oregano sprig to the pot, partially cover and simmer. This is your stock.
6. While the stock is simmering, sauté the pepper in a tablespoon of olive oil, add the onion and cook until they soften, about 5 minutes.
7. Strain the stock (you should have about 6 cups). Add the peppers and onion mix, and about two thirds of the corn to the stock. Simmer for 20 minutes or so and blend with an immersion blender, or in batches in a blender being careful as the heat will cause it to explode out of the blender jar, so be sure to leave the top open a bit. Adjust salt and pepper. For more richness you can blend in 1/8 cup of olive oil. If you’re thinking cream… wait until after the final simmer.
8. Add the rest of the corn and simmer for 5-10 minutes.
9. Serve with a grind of pepper and/or herb garnish.