Corn, also known as maize, is one of thevegetables I look forward to cooking with.I appreciate everything about it. The ancientMayans identified with its vital force insuch a way that they established a symbolicbelief system indicating that man was madefrom maize.
Prep Time 20 mins
Cook Time 1 hr
Course Soup
Servings 4


  • 1 STRIMMIG Plate
  • 1 STRIMMIG Bowl
  • 1 SMAKGLAD Cutlery
  • 1 SNOBBIG Place mat
  • 1 STORSINT Glass



  • Corn cob
  • Corn husk
  • Corn silk


  • 4 corn cobs with the husk
  • 2 tsp (10 ml) olive oil
  • 4 cups (1 L) vegetable stock or chicken stock
  • 1 cup (250 ml) water
  • ½ medium onion, small dice
  • 1 clove garlic, minced
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tsp (4 g) white sugar (optional, if corn is notsweet enough)
  • ½ cup (125 ml) cream or milk for additionalrichness (optional)
  • ¼ cup (60 ml) crème fraîche or sour cream(optional)
  • ¼ vanilla bean (optional)
  • ½ jalapeño (optional)


  • Preheat the oven to 400°F (205°C).
  • Peel off the corn husks and gently removethe strands of silk. Keep the silk dryif you want to use it as a fried garnish;otherwise, simply add it to the stock.(corn silk recipe, pg.41)
  • Wash the corn husks and remove thekernels from each cob with a knife.You should yield roughly 3 cups (489 g)of corn kernels. Set aside.
  • Cut the corn cobs in half and rub with halfof the olive oil. Transfer to sheet pan androast in the oven for 15 minutes.
  • Combine the vegetable or chicken stockand cup of water, and heat in a pot overmedium heat
  • Once the corn cobs are slightly browned,remove from the oven. Submerge thehusks and cobs in water and simmerfor 15 minutes on low to medium heat.Strain and set asid
  • In another pot, over medium heat,add the remaining olive oil, onion,garlic, and a pinch of salt and black pepper.It is important to season the soup instages to allow the salt to dissolve evenly.Cover and cook on low until the onionsare translucent, about 5 to 7 minutes.
  • Increase the heat to medium high.Add the corn kernels and sweat themfor 2 to 4 minutes, or until the excess waterevaporates and the natural sugar from thecorn slightly sticks to the bottom of thepot. Once the corn kernels start to brownthe bottom of the pot, add the heatedvegetable or chicken stock and stir. Simmerfor 15 to 20 minutes on medium-low heat.
  • Add the cream or milk (if using) andsimmer for an additional 2 to 4 minutes.
  • The soup can be served as is or blended fora smooth and creamy texture, which is mypreference. Allow the soup to cool slightlybefore transferring to a blender to purée.
  • Garnish with the crème fraîche,or sour cream (if using), or fried corn silk.


  • Try adding ¼ of a vanilla bean to the soup stock for an added burst of flavor.
  • Try adding ½ a jalapeño when cooking the onions for more heat.
  • If the corn isn’t sweet enough add more white sugar at the end.
Tried this recipe?Let us know how it was!


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