[Warning! This post contains Top Chef Season 17 spoilers.]
I didn’t say it was logical, I think we know better than to expect clear, sound reasoning here, but when cookbooks decided that cauliflower could be pizza crusts or that black beans could go in brownies, I’m sorry, but I checked out. But this summer in particular, as plant-based diets are on evermore agendas, I’ve seen so many creative uses of corn —as ribs,twice,corn butter, and now, a surged interest in a longtime restaurant kitchen staple, corn stocks — and I love it; I’m all in.
A few weeks ago, People Magazine ranmy blueberry muffin recipeand on my way to find it, I ran into this winning corn-coconut soup from beloved Top Chef Season 17 winner,Melissa King, and had to make it right away. It absolutely delivered. Because you first make a corn stock from corn cobs, ginger, onion, and water, the soup is completely vegan and more deeply corn-flavored than it would be from a mixed vegetable stock. From there, you sauté the kernels, more onion, and garlic, simmer it with the stock and coconut milk, blend it, and finish it with lime juice. The resulting soup is mellow and delicious — the pickiest human in my family not only ate it, she vocally reconsidered her previously-held stance on not liking my cooking, and requested it for lunch the next day. (I am still recovering.)
The rest of us had fun with garnishes — chile oil, cilantro, lime, and because we couldn’t choose, both crispy and pickled shallots. The soup would also be good with croutons and diced roasted sweet peppers (King’s suggestions) and/or toasted coconut flakes. There’s such a coziness to the soup; I want to pack it up for a friend or stash some in the freezer for later this winter. I can’t wait to see what you do with it.
Six months ago:Pina ColadaOne year ago:Salted Caramel Pretzel BlondiesTwo year ago:Foolproof Cacio e PepeThree years ago:Cheesecake Bars with All The BerriesandCorn Chowder with Chile, Lime, and CotijaFour years ago:Eggplant Parmesan MeltsandEven More Perfect Blueberry MuffinsFive years ago:Angel Hair Pasta with Raw Tomato Sauce,Crispy Peach Cobbler, andCorn Chowder SaladSix years ago:Strawberries and Cream with Graham CrumblesandCorn Cheddar and Scallion StrataSeven years ago:Almond-Crisped Peaches,Key Lime PopsiclesandZucchini Parmesan CrispsEight years ago:Mediterranean Baked Feta with Tomatoes,Leek, Chard, and Corn FlatbreadandVanilla Custards with Roasted BlueberriesNine years ago:Hazelnut Plum-Crumb Tart,Zucchini Fritters, andNaked Tomato SauceTen years ago:Eggplant Salad ToastsandPeach ShortbreadEleven years ago:Griled Eggplant and Olive PizzaandPeach Cupcakes with Brown Sugar FrostingTwelve years ago:Slow-Roasted Tomatoes,Kefta and Zucchini KebabsandDimply Plum CakeThirteen years ago:Double Chocolate TorteandSpicy Soba Noodles with ShiitakesFourteen years ago:Moules Fritesand44-Clove Garlic Soup
2 large yellow onions3 quarts (2.8 liters) water4 large ears or 5 medium-large fresh corn, kernels cut from cobs, cobs reserved1 (1-inch) piece ginger, peeled and thinly sliced4 garlic cloves, sliced2 tablespoons (30 ml) canola, safflower, or another neutral oil2 1/2 teaspoons kosher salt, plus more to taste1 (13.5-ounce or 400-ml) can full-fat coconut milk, well-stirredJuice of half a limeTo garnish: Fresh cilantro leaves, lime wedges, toasted coconut flakes, (see below for next three) chile oil, pickled shallots, and/or crispy shallots
If you’re in doubt about the size of your corn cobs, round up. If you’re going through a lot of corn this summer, I’d make an extra batch or two of this stock and freeze it — it would be wonderful in risottos, soups, and anywhere you’d use a vegetable broth.
