When I lived in Los Angeles, one of my favorite Mexican restaurants, La Sandia (which I just discovered recently closed—huge disappointment!), served the best corn soup. I savored every bite and also always thought it impossible something so delicious could be made without cartons of cream.
Since, I’ve been on a quest to re-create my favorite corn soup. When I discovered this Real Simple recipe, I couldn’t believe: there were only two ingredients, and, one of them was not cream. A few weeks ago I tested it and was floored by how flavorful it was (one of the tricks is cooking the cobs in the soup even after the kernels have been removed). Below you’ll find my adapted recipe.
Use high quality, organic corn (the juiciest stuff always comes from your local farmer’s market!) and have fun jazzing it up with some of my garnish ideas below. The soup can be served hot or cold, and with pieces of a rotisserie chicken on top, makes a perfect little dinner.
Food La La Recipe: Two Ingredient Corn Soup
8 ears of corn, organic
1 stick unsalted butter
1 TBSP kosher salt
Optional for garnish: red chilies, black pepper, parsley, rotisserie chicken, lime juice
Remove the husks and silk (stringy part) of each ear of corn. Keep the cob.
Using a sharp knife, slice the kernels from the stalk (reserve a small handful of kernels for garnishing the soup later).
In a large pot, melt butter, then add the kernels and cook until soft (about 3-4 minutes).
Add salt, corn cobs and 6 cups of filtered water and bring to a boil.
Reduce to a simmer and cook until corn is tender (about 20 minutes).
Let cool and carefully remove the cobs and discard.
Strain corn but keep the water. Place corn kernels and 3 cups of the corn water into a blender and puree. Add more water if you want a thinner soup.
Pour into individual bowls and add optional garnishes: thinly sliced red chili, chopped parsley, pieces of roasted chicken, the reserved pieces of corn kernel, a squeeze of lime juice, and a crank of black pepper.
Recipe adapted from Real Simple.