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

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.


  • 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!


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.


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!

  1. October 02, 2009 by 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.

  2. October 02, 2009 by 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. :)

  3. October 02, 2009 by 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??

  4. October 02, 2009 by Angie@Angie's Recipes

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

    Angie’s Recipes

  5. October 02, 2009 by 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…)

  6. October 02, 2009 by Mel (admin)

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

    and the answer is yes. You win!

  7. October 02, 2009 by Alta

    Wow, this looks so pretty and fresh and yummy!

  8. October 02, 2009 by Jessica

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

  9. October 02, 2009 by Elizabeth

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

  10. October 02, 2009 by Kristin

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

  11. October 03, 2009 by Rachel J

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

  12. October 04, 2009 by vincent


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  13. October 04, 2009 by lisaiscooking

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

  14. October 04, 2009 by 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?

  15. October 05, 2009 by AaronK

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

  16. October 07, 2009 by 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.

  17. October 07, 2009 by zenchef

    I’m in love with Kuromi. Wow/. :)

  18. October 08, 2009 by Newmicon

    Looks amazing!!

    Simple enough that I could even make it too!

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