Roasted Corn Soup with Charred Peppers
Ingredients
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4 corn cobs, husks on
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¼ cup water
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1 bunch green onions
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1 tablespoon canola oil
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1 teaspoon crushed garlic
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2 tablespoons diced jalapeno
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1 lime
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Prepare the corn
Place the corn cobs on the June Pan and add the water.
4 corn cobs, husks on
¼ cup water
June Pan
liquid measuring cup
Roast the corn
Place the corn on the middle shelf of the June Oven. Roast for 50 minutes, until the corn is tender. June will notify you when the corn is ready. Set aside to cool slightly.
Slice the green onions
Thinly slice the green onions. Separate the dark green parts and set aside for garnish.
1 bunch green onions
chopping board
knife
Husk the corn
Once cool enough to handle, remove the husk and silk from the corn cobs. Lay one corn cob lengthwise on a chopping board.
Strip the cobs
With the knife and cob parallel to each other, cut down the length of one side of the cob to slice off the corn kernels. Rotate the cob so the cut side is facing the chopping board and slice off another row of kernels. Keep rotating and cutting until you have removed all the kernels from the cob. Repeat with the remaining corn cobs and set the kernels aside. Reserve the cobs.
Start the soup
Heat the oil in a large pot over medium heat. Add the white and light green parts of the green onions along with the garlic and diced jalapeno. Saute, stirring occasionally, until the onions have softened, about 2 minutes.
pot
measuring spoons
1 tablespoon canola oil
1 teaspoon crushed garlic
2 tablespoons diced jalapeno
wooden spoon
Add lime zest and cook
Zest the lime directly into the pot. Reserve the zested lime for garnish.
zester
1 lime
Add the corn cobs
Add the stripped corn cobs to the pot, breaking in half with your hands to fit if necessary.
Add liquid and simmer
Add the water to the pot. Raise the heat to high and allow to come to a boil, then reduce to a simmer. Simmer for 20 minutes.
4 cups water
liquid measuring cup
Prepare the peppers
While the soup simmers, combine the peppers, oil, salt and pepper on the June Pan. Toss to coat.
¼ pound padron peppers
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon canola oil
Roast the peppers
Place the peppers on the middle shelf of the June Oven. Roast the peppers for 7 minutes, until they are tender and charred in spots. June will notify you when the peppers are ready. If they are ready before you’re done with the soup, remove them from the June Oven and set aside.
Blend the soup
Remove the stripped cobs from the soup and discard. Add the cooked corn kernels to the soup. Using an immersion blender, blend soup in pot until smooth. Process in batches if using a regular blender.
immersion blender
tongs
Finish the soup
Add the salt and pepper to the soup. If desired, add water by the tablespoon until the soup reaches your desired consistency. Ladle into serving bowls.
1 teaspoon salt
½ teaspoon black pepper
Finish the garnishes and serve
Remove the roasted peppers from the June Oven. Cut the zested lime into wedges. Garnish each soup bowl with a few roasted Padron peppers, the reserved sliced green onions and a wedge of lime. Serve hot.
lime wedges
chopped green onion