Sweet Corn And Basil Soup Recipes

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SUMMER SWEET CORN AND BASIL SALAD



Summer Sweet Corn and Basil Salad image

This simple sweet corn and basil salad is perfect for summer cookouts or picnics and served as a side dish to barbeque. Made with only 4 ingredients, this summer sweet corn salad can be ready in less than 10 minutes!

Provided by Marisa Moore

Categories     Salad

Time 10m

Number Of Ingredients 6

5 ears fresh sweet corn on the cob
2 tbsp fresh lime juice
3 tbsp extra virgin olive oil
½ tsp coarse salt
½ tsp reshly ground black pepper
½ cup julienned or torn fresh basil

Steps:

  • (Use raw corn or grill, boil, or roast the corn as desired.)
  • Shuck the ears of corn and cut the kernels off the cob into a large bowl. If using raw corn, use the back of the knife to scrape each cob to extract the milk from the cob into the bowl.
  • Whisk the lime juice, olive oil, salt, and pepper in a medium mixing bowl. Add the corn kernels and toss until well coated.
  • Just before serving, toss in the fresh basil. Taste and adjust the salt or lemon if needed. Serve warm or at room temperature

Nutrition Facts : Calories 65 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 194 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHILLED CORN SOUP WITH BASIL



Chilled Corn Soup With Basil image

No-cook, chilled blender soups are so quick to make it almost feels like cheating. This one stars sweet corn that's been tarted up with buttermilk and lime juice, spiced with garlic and scallion, and imbued with fresh herbs. While straining it isn't entirely necessary, it will give you a smoother, more elegant soup. But when it's too hot to breathe, let alone dig out the strainer, you have our permission to skip it. Serve this in espresso cups or shot glasses as an hors d'oeuvre, or in bowls as a first course.

Provided by Melissa Clark

Time 15m

Yield 4 servings

Number Of Ingredients 9

3 ears corn, shucked
1 1/2 cups buttermilk
1/2 cup basil leaves, more for garnish
3 scallions, roughly chopped
1 tablespoon fresh lime juice, more to taste
1 fat garlic clove, roughly chopped
3/4 teaspoon fine sea salt
Radish slices, for garnish
Extra-virgin olive oil, for garnish

Steps:

  • Slice kernels off corn cobs (you should have 3 to 3 1/2 cups kernels). Discard cobs and place kernels in a blender.
  • Add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and purée until very smooth.
  • Strain mixture through a sieve, pressing down hard on the solids. Serve soup garnished with radish slices and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 10 grams, TransFat 0 grams

CREAMY CORN SOUP WITH BASIL



Creamy Corn Soup With Basil image

This soup is divine when made with freshly picked sweet summer corn. There is no cream or dairy: The creaminess comes from thoroughly whizzing the corn. For the creamiest texture, pass the puréed soup through a fine-mesh sieve.

Provided by David Tanis

Categories     soups and stews, appetizer, main course

Time 45m

Yield 6 servings

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil, plus more for serving
2 large white or yellow onions, chopped (about 4 cups)
Kosher salt (Diamond Crystal) and black pepper
6 large garlic cloves, peeled and left whole
4 cups corn kernels (from about 8 ears)
2 cups sliced squash blossoms (from about 18 blossoms, optional)
Handful of fresh basil leaves, for serving

Steps:

  • Put 3 tablespoons olive oil in a heavy-bottomed pot or Dutch oven set over medium-high heat. When the oil starts to look wavy, add the onions and season well with salt and pepper.
  • Let onions cook, stirring, until they begin to soften, about 4 to 5 minutes, then turn heat to medium and continue cooking until onions are quite soft, about 15 minutes more.
  • Add the garlic and corn kernels, and stir to combine. Add 6 cups water and bring the mixture to a boil. Reduce heat to a gentle simmer. Taste the resulting broth and adjust salt to taste. (It should be well seasoned.) Cook for about another 10 to 15 minutes, until the kernels are tender. Stir in squash blossoms, if using, and turn off heat.
  • Working in batches, purée the soup in a blender. Pass the puréed soup through a fine-mesh strainer and into a large bowl, pushing down to press all the liquid out. Discard the fibrous debris left behind.
  • Check consistency and seasoning, and adjust as needed. (Add a bit more water if the soup seems too thick.) The soup can be made up to a few hours ahead up to this point, and tastes best the day it's made. Reheat, if needed, before serving.
  • To serve, ladle into individual bowls. Drizzle about a teaspoon of olive oil over each serving. Quickly chop the basil, and sprinkle over to finish.

SWEET CORN AND BASIL SOUP



Sweet Corn and Basil Soup image

Categories     Soup/Stew     Milk/Cream     Lunch     Basil     Corn     Summer     Simmer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

4 tablespoons vegetable oil
2 sweet onions (such as Maui), chopped
8 ears white corn, kernels removed from cobs (about 8 cups), cobs reserved
10 cups water
3/4 cup whipping cream
1/2 cup chopped fresh basil

Steps:

  • Heat 2 tablespoons vegetable oil in heavy large pot over medium heat. Add half of onions and sauté until translucent, about 5 minutes. Add corn cobs and 8 cups water. Simmer until liquid is reduced to 4 cups, about 25 minutes. Cool slightly. Refrigerate overnight. Strain corn broth; discard cobs.
  • Heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add remaining onions and sauté until soft, about 5 minutes. Add corn kernels and sauté until almost tender, about 15 minutes. Add strained corn broth and remaining 2 cups water. Simmer uncovered 40 minutes. Cover and simmer until corn is very tender, about 20 minutes longer. Cool slightly.
  • Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before continuing.) Divide soup among 6 bowls. Sprinkle with basil and serve.

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SWEET CORN AND BASIL SOUP RECIPE | BON APPéTIT
2002-09-01 Heat 2 tablespoons vegetable oil in heavy large pot over medium heat. Add half of onions and sauté until translucent, about 5 minutes. Add corn cobs and 8 cups water.
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  • Heat 2 tablespoons vegetable oil in heavy large pot over medium heat. Add half of onions and sauté until translucent, about 5 minutes. Add corn cobs and 8 cups water. Simmer until liquid is reduced to 4 cups, about 25 minutes. Cool slightly. Refrigerate overnight. Strain corn broth; discard cobs.
  • Heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add remaining onions and sauté until soft, about 5 minutes. Add corn kernels and sauté until almost tender, about 15 minutes. Add strained corn broth and remaining 2 cups water. Simmer uncovered 40 minutes. Cover and simmer until corn is very tender, about 20 minutes longer. Cool slightly.
  • Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before continuing. Divide soup among 6 bowls. Sprinkle with basil and serve.


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