Pureed Corn Soup Topped with Roasted Corn

Preheat the oven to 400 F and carefully slice kernels off the ears of corn. Keep kernels from the 6th ear of corn aside in a separate bowl.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a soup pot over medium heat. Then add the onions and saute until onions become soft.

Add the kernels from 5 ears of corn, a few pinches of sea salt, and freshly ground black pepper. Pour in about 2 cups of chicken broth, enough until the corn and onions are covered. Bring to a boil.

Lower heat to a simmer, cover the pot, and cook for 15-20 minutes.

Meanwhile, toss the remaining kernels from the 6th ear of corn with 1 teaspoon olive oil and a pinch of sea salt. Lay the corn onto a rimmed baking sheet that you’ve lined with parchment paper.

Bake corn at 400 F for about 15 minutes, until golden. Then remove the pan from the oven and set aside to cool.

Remove the corn kernels from the soup pot with a slotted spoon and puree it in a blender. (Be careful! Do not put the top on the blender. Just use a dishtowel to cover the top—otherwise the heat could make the blender explode!) Pour pureed corn back into the pot with any remaining broth and stir to combine.

Serve soup topped with roasted corn kernels and a squeeze of fresh lime juice (optional). Enjoy!

Variations: For added spice, stir in a few sprinkles of chili powder and/or top with chopped fresh herbs like cilantro or chives.