Yield: about 4 servings


For the soup:
6 medium ears sweet corn
Olive oil
Kosher salt
2 chipotle peppers
1 large red onion, minced
Freshly ground pepper, to taste
Cumin, to taste
2 cups low-sodium chicken broth
2 cups heavy cream
2 cups half-and-half

For the relish:
Reserved grilled corn
¼ cup red bell pepper, seeded and diced small
1 small jalapeño pepper, seeded and minced
1 tbsp. honey
1-2 tbsp. white vinegar
Salt, to taste

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  • step 1: HideShow Images

    Shuck the corn.  Rub the cobs lightly with oil and season with salt.  Place on a heated grill or grill pan and cook, turning occasionally, until some but not all kernels blacken and pop and the cobs are nicely browned.  Remove from the heat and cut the kernels off the cobs with a sharp knife.  Transfer half of the corn to a bowl and set aside for a later use.

  • step 2: HideShow Images

    Add the other half of the corn to the bowl of a food processor along with the chipotle, red onion, spices and half of the chicken broth.  Pulse until the mixture forms a coarse paste.  You can leave the soup on the chunkier side if you prefer.  Add more broth as needed.  Transfer the mixture to a large saucepan or stockpot, and stir in the cream and half-and-half.  Heat over medium-high heat and bring to a boil.  Reduce the heat to a simmer and let simmer for at least 15-20 minutes.  For fullest flavor, simmer and reduce the volume of soup by half.

  • step 3: HideShow Images

    To make the relish, add all the remaining relish ingredients to the bowl with the reserved corn.  Mix well, cover, and refrigerate until ready to serve.