Pureed Corn Soup Topped with Roasted Corn

Preheat the oven to 400ºF and carefully slice kernels off the ears of corn. Keep kernels from 1 ear of corn aside in a separate bowl.

In a soup pot heat 1 tablespoon olive oil and butter over medium heat. Add onions and saute until onions become soft.

Add kernels from 5 ears of corn, a few pinches of sea salt, and freshly ground black pepper. Pour in chicken broth until corn and onions are covered. Bring to a boil. Lower to a simmer, cover the pot, and cook for 15-20 minutes.

Meanwhile, toss the remaining kernels from the 6th ear of corn with remaining 1 tablespoon olive oil and a pinch of sea salt. Lay the corn you tossed on a rimmed baking sheet lined with parchment paper. Bake corn in preheated 400ºF oven for about 15 minutes, until golden. Then remove it from the oven and let it cool.

Remove the corn kernels from the soup pot with a slotted spoon and put them in a blender. Then pulse to puree it. Be careful—do not put the top on the blender. Just use a dishtowel to cover the top—otherwise the steam may make it explode!. Pour pureed corn back into the pot with any remaining broth. Cook until heated through.

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