Tomatoville® Gardening Forums - View Single Post - Is there a better way to cut blanched corn kernels off the cob?

SueCT · July 31, 2017

I hope you are using the leftover cobs for corn stock. Reduced enough, then frozen, it makes for really sweet tasty corn soup in the winter. I use a lot more cobs to water ratio than this calls for and reduce it until it tastes nice and sweet and "corny", then make the rest of the recipe with it. It is REALLY good. But I am also a fan of Chipotle.

My favorite recipe (from the Heirloom Vegetable Cookbook, Ridge, Kilmer-Purcell):

SMOKY ROASTED CORN SOUP WITH CHIPOTLE CHILE

3 ears corn, husked
1 poblano pepper, cut into ¼-inch dice
1 small red bell pepper, cut into ¼-inch dice
2 T. olive oil
3 cups water
2 T. unsalted butter
½ cup finely chopped red onion
2 garlic cloves, thinly sliced
¼ t. chipotle chile powder
¾ t. coarse (kosher) salt
½ cup heavy cream
DIRECTIONS:

Preheat the oven to 375 degrees.

Using a chef’s knife, scrape the corn kernels off the cobs onto a rimmed baking sheet; reserve the cobs. Add the poblano and bell pepper to the baking sheet, drizzle with the oil, and roast for 25 minutes, tossing the vegetables once or twice, until the corn is lightly browned.

Meanwhile, cut the cobs into thirds crosswise and place in a medium saucepan with the water. Bring to a boil over high heat, reduce to a simmer, cover, and cook for 20 minutes, or until the liquid is flavorful. Strain the corn broth into a bowl.

In a large saucepan, heat the butter over medium heat. Add the onion and garlic and cook for 7 minutes, stirring occasionally, until the onion is tender. Add the roasted corn and pepper mixture, the corn broth, chipotle powder, and salt and simmer for 5 minutes for the flavors to blend. Add the cream and gently heat. Serve hot.

July 31, 2017	#7
SueCT Tomatovillian™ Join Date: Jan 2012 Location: Connecticut Posts: 1,460	I hope you are using the leftover cobs for corn stock. Reduced enough, then frozen, it makes for really sweet tasty corn soup in the winter. I use a lot more cobs to water ratio than this calls for and reduce it until it tastes nice and sweet and "corny", then make the rest of the recipe with it. It is REALLY good. But I am also a fan of Chipotle. My favorite recipe (from the Heirloom Vegetable Cookbook, Ridge, Kilmer-Purcell): SMOKY ROASTED CORN SOUP WITH CHIPOTLE CHILE 3 ears corn, husked 1 poblano pepper, cut into ¼-inch dice 1 small red bell pepper, cut into ¼-inch dice 2 T. olive oil 3 cups water 2 T. unsalted butter ½ cup finely chopped red onion 2 garlic cloves, thinly sliced ¼ t. chipotle chile powder ¾ t. coarse (kosher) salt ½ cup heavy cream DIRECTIONS: Preheat the oven to 375 degrees. Using a chef’s knife, scrape the corn kernels off the cobs onto a rimmed baking sheet; reserve the cobs. Add the poblano and bell pepper to the baking sheet, drizzle with the oil, and roast for 25 minutes, tossing the vegetables once or twice, until the corn is lightly browned. Meanwhile, cut the cobs into thirds crosswise and place in a medium saucepan with the water. Bring to a boil over high heat, reduce to a simmer, cover, and cook for 20 minutes, or until the liquid is flavorful. Strain the corn broth into a bowl. In a large saucepan, heat the butter over medium heat. Add the onion and garlic and cook for 7 minutes, stirring occasionally, until the onion is tender. Add the roasted corn and pepper mixture, the corn broth, chipotle powder, and salt and simmer for 5 minutes for the flavors to blend. Add the cream and gently heat. Serve hot. Last edited by SueCT; July 31, 2017 at 10:40 PM.