Recipe by Kristina Felix
Makes: 4 servings, total time: 25 minutes
Recipe by Kristina Felix
Serve hot or chilled! (See tips)
INGREDIENTS:
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter, divided
- 4 cups corn kernels, divided (from 6 ears or two 10-ounce bags frozen corn, thawed)
- 2 cups vegetable or chicken broth (or corn broth, see Tip)
- ¼ cup half-and-half
- Kosher salt
- Chopped chives, for serving
DIRECTIONS:
- Heat oil and 1 tablespoon butter in a large pot over medium. Once the butter has melted, add 3 cups corn kernels (set the remaining cup of corn aside) and cook, stirring occasionally, until some of the corn starts to brown, about 10 minutes.
- In a blender, combine cooked corn, broth, half-and-half and 1 teaspoon salt. Blend for 1 minute on high.
- Return the pot to medium heat, melt remaining 1 tablespoon butter and add the remaining 1 cup corn. Cook, stirring occasionally, until cooked through, about 3 minutes. Add blended mixture to pot and heat to a simmer, scraping the bottom of the pot with a wooden spoon to incorporate any caramelized bits, then remove from heat. Taste for salt.
- To serve, ladle into bowls and top with chopped chives.
TIPS:
- If using fresh corn, use the leftover cobs to make corn stock. In a pot, cover the cobs with water and simmer with a pinch of salt and your choice of herbs and aromatics (peppercorns, tarragon, parsley, garlic for example), uncovered, for 30 minutes. Strain and use as directed.
- If you’d like to serve this dish cold, consider adapting the recipe by adding these ingredients raw to the blender: