Soups and Gumbo Uncategorized


Fresh Sweet White Corn | for the love of the south

While driving down a long, dusty road in North Alabama, towering stalks of corn inched away on my right and fields of soybeans lazily waved to me on my left. As they edged further and further in the distance, I became entranced by the jade landscape and was immediately reminded of the few fleeting summer days that were drawing further and further away from me.

Fresh Corn on the Cob | for the love of the south

Summer has served me well with its beautiful, charming produce that never ceases to inspire, endless days spent reading and writing on the river and the ability to devour countless blackberry snoballs without feeling the least bit guilty.  It’s been a good summer.

So, in honor of its last few days, I made a heart-warming soup with summer gold as the star. Sweet white corn is gently cooked with aromatics, simmers gently for just a few moments, and then puréed to perfection.

Farewell summer, it’s been golden.

Sweet White Corn Soup | for the love of the south

Recipe: Serves 4 as an appetizer| 2 as an entrée

Note: If you want a smooth corn soup, just strain the soup after it has been blended and discard any solids left behind. Also, you can garnish the soup with sliced cherry tomatoes, slices of grilled avocado, tortilla strips or salsa if you like!

2 tablespoons of butter

1 ½ tablespoons of olive oil, plus more for garnishing

1 medium onion, sliced

1 garlic clove, sliced

4 ears of sweet corn, shucked and kernels cut off cob

1 pinch of red pepper flakes

5 sprigs of parsley, plus more for garnishing

2 ½ cups of water

Salt and pepper to taste

Heat butter and oil in a medium-sized pot over medium heat. Add onion and garlic and cook, stirring often until the onion has softened and become translucent. Add sweet corn kernels, red pepper flakes and season with salt and pepper. Cook until the corn begins to soften.

Add parsley sprigs and 2 ½ cups of water to the pot. Bring the corn mixture to a boil, reduce heat, and simmer until the corn is soft. Discard parsley sprigs.

Using an immersion blender (or a regular blender), purée corn mixture and season with salt and pepper. Ladle soup into bowls and garnish with olive oil and parsley. Enjoy!

8 replies on “FAREWELL SUMMER”

Thank you! My husband said it was like eating creamed corn, but I just giggled a little because it had no cream in it! The sweet white corn was naturally that creamy and full of flavor!

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