Grilled Corn and Chili Lime Soup Recipe: Salute, Summer Market

Posted by on Oct 2, 2009

I’m reminded time and again of how fortunate I am to be surrounded by an abundance of fresh, local produce in Vancouver.

Utterly. Undoubtedly. Grateful.

Granted, fresh farm produce is not readily available year-round and does come at a cost.

Local produce is not cheap in comparison to its imported, supermarket counterpart. Moreover, acquiring these precious gems usually requires a special trip to the Farmer’s Market.

Who am I kidding? Spending a balmy afternoon at the Farmer’s Market is anything but a chore. In fact, it’s a sensory treat to peruse from vendor to vendor in search of the best of Summer’s offerings.
I only purchase what I can consume within the week so nothing goes to waste and to keep my spending low.

As Summer dwindles, our Farmer’s Markets also draw to a close.

I present my salute to another memorable and blessed season of plenitude: a quick soup featuring sugary Chilliwack corn, heirloom sweet peppers, and perfumed, emerald basil.


Ingredients

  • 3 fresh ears of corn
  • 2 sweet peppers, diced
  • 1/2 head garlic, minced
  • 1/2 yellow onion, diced
  • 2 L chicken or vegetable stock
  • 1 bunch fresh basil, chiffonade
  • 1 – 2 chili, deseeded, minced
  • 1 lime, zest and juice
  • 1 tsp. brown sugar
  • salt and pepper to taste


Hello, I’m a purple pepper with green insides!


Directions

Grilled Corn Kernels

Clean corn ears and rub with olive oil and salt. Grill over charcoal or flame until blistered and brown.

I grilled them over my gas burner. I did not burn the place down but please be super careful.

Timber!

When cooled to handle, hold corn upright over a plate and carefully sliced the kernels off the cob with a knife. Scrape all the “milk” off the cob with the back of the knife.

Meanwhile, sweat the onions in a pot until translucent. Add the garlic and bell peppers and sweat for another 2 minutes.

Add the grilled corn and stock. Bring to a boil, lower to medium heat, and simmer for 5 minutes to incorporate the flavours. Add more water if desired.

Remove the soup from the heat.


To Finish

Chiffonade Basil

Layer basil leaves into a pile. Roll tightly, and slice thinly from one end to another.

Does it bother anyone else when cooks say “roll it like a cigar”? gag!

Add the basil, chili, lime zest and juice, and sugar to the soup. Taste and season.

Serve hot, garnished with thinly sliced pepper and basil.

Serves 4. Enjoy!


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  • http://foodgoesinmouth.com Caleb

    Holy crap this looks fantastical. I’ve been on the lookout for a good corn soup recipe lately and this might end that search. I think I’ll make it once this way, then once again with dashi and see if it’s still tasty.

  • http://www.sense-serendipity.blogspot.com Divina

    Wow, look at the those wonderful produce. They are absolutely gorgeous. I hope to see those actual vegetables with my bare eyes, not just through the screen. Your soups looks fantastic. Is that a purple bell pepper? You also have an array of tomatoes. We only have 2, it’s either small or large. :)

  • http://petetam.com PT

    Nice – ending summer with a bang.

    Here’s a question for you – Do you have a photographer chasing you around the kitchen?? How do you take a picture of yourself rolling the basil for the chiff??

  • http://angiesrecipes.blogspot.com Angie@Angie’s Recipes

    wow! This grilled corn is so special! I bet it tastes as good as it looks!

    Angie’s Recipes

  • http://www.bouchonfor2.com/ Mel (admin)

    Divina: You’re right! It’s a PURPLE pepper :) The inside is green… the prettiest pepper I’ve ever had! (tastes the same as a red pepper though…)

  • http://www.bouchonfor2.com/ Mel (admin)

    Pete: That, my friend, is the billion dollar question.

    and the answer is yes. You win!

  • http://tastyeatsathome.wordpress.com Alta

    Wow, this looks so pretty and fresh and yummy!

  • http://simplyscrumptiousfoodie.com Jessica

    this looks out of this world! so many great vegetables and a very flavorful soup

  • http://guiltykitchen.com Elizabeth

    Seriously, awesome looking soup! And I don’t know why, but that picture of you squeezing the lime is awesome!

  • http://www.bitchinlifestyle.tv Kristin

    This looks really really amazing! I can’t wait to put this one together tonight! Thanks for the recipe!

  • http://laptopsandstovetops.blogspot.com Rachel J

    I have never seen a purple pepper before. Thanks for showing me something new :)

  • http://en.petitchef.com vincent

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

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    petitchef.com

  • http://lisaiscooking.blogspot.com/ lisaiscooking

    This is a beautiful soup! What a great mix of delicious, fresh ingredients.

  • http://zencancook.com zenchef

    It looks very beautiful and you’re very lucky to live where you live.
    I’m very intrigued by the knife you’re using. What is it?

  • http://akchocolates.blogspot.com/ AaronK

    Absolutely wonderful….with the seasons changing this looks like a must!

  • http://www.bouchonfor2.com/ Mel (admin)

    Thank you! btw, thanks for the nomination and all the encouragement. It means a LOT.

    Funny you asked about my knife because I was wondering who would be the first. Her name is Kuromi and she’s a 17 layer handcrafted, hammered stainless badass from Sakai, Japan. So feisty she nicked me twice the first time I cut with her… humbled me.

    I was contemplating between her and a higher quality carbon steel blade but the weight distribution and the waves on the blade won me over. No looking back since.

  • http://zencancook.com zenchef

    I’m in love with Kuromi. Wow/. :)

  • http://newmicon.com Newmicon

    Looks amazing!!

    Simple enough that I could even make it too!