This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central; however, all opinions expressed are my own.
If you had to pick your favorite Fresh From Florida produce, what would it be? For me, it’s all about the seasons; and while bell peppers, blueberries, sweet corn and watermelon are all in season right now, sweet corn definitely tops my list. From chilled corn soup to grilled corn on the cob to a light summer salad, biting into kernels of corn takes me back to the summers when I was growing up.
It was a joyful time, those summer days, when we’d go for a ride with the family — and we’d see a truck, parked on the side of the road and filled with fresh corn. In a moment’s notice, we’d pull over, take in the sweet aroma, fill our arms with this golden treasure and eagerly await the evening’s dinner. My father would prepare the grill, while my mother would take out the corn-shaped holders so we could smother butter on the individual cobs.
While the street-side stands have turned into trips to farmers’ stands at the local markets, that same feeling arises in me when fresh sweet corn comes into season. I’ll forever enjoy freshly grilled sweet corn, but now I’ve discovered a newfound love — chilled corn soup.
Making chilled corn soup is easy, and it’s a perfect way to highlight what is fresh and in season. Using local, seasonal ingredients not only helps support our local farmers — but fresh produce tastes better, too. For me, it’s the only way to go. Do you know what’s fresh and in season in Florida? If not, just Follow the Fresh.
Chilled Corn Soup with Fresh Herbs
To make the chilled corn soup, get your hands on fresh corn. I took a trip to the West Palm Beach Green Market and visited my friends at Celis Produce. This family-owned market offers organic produce at their weekly stand at the green market, along with stand-alone stores throughout the West Palm Beach area.
I purchased a bag full of fresh corn from Celis and picked up the remainder of the ingredients — celery, leeks, coconut milk, garlic and oregano — at the local Publix.
After you have all of the ingredients, get ready to cook. Start by shucking the ears of corn. Once shucked, cut them into smaller pieces and pre-heat the oven to 350 degrees Fahrenheit. Next, take the leeks, celery and garlic; roughly chop them; and sauté them in 2 tablespoons of oil in a large saucepan. Once tender, add the ears of corn and liquids and simmer for 20 minutes.
Take the ears of corn out of the pot and cool slightly. Slice the kernels off the cobs and set aside. Take a dull knife and scrape the remaining pulp from the cobs into the saucepan. Add the cobs to the liquid and simmer for an additional 20 minutes. Discard cobs.
Cool slightly. Take half of the corn kernels and half of the liquid. Blend until smooth. Repeat with the remaining kernels and liquid. Add more liquid — either water or vegetable broth — to get your desired consistency. Put the mixture in the refrigerator and chill for three hours. While the soup is chilling, put the kernels from one cob onto a baking sheet; toss with olive oil, salt and pepper; and bake for 10 to 15 minutes or until golden brown.
To serve, ladle the soup into bowls and top with roasted corn and fresh herbs.
In addition to this recipe for Chilled Corn Soup with Fresh Herbs, you can find additional recipes and how-to videos using Fresh From Florida ingredients right on their website.
Take advantage of Fresh From Florida produce and make yourself some chilled corn soup with fresh herbs.
- 5 ears of shucked corn, divided
- 2 tbsp olive oil
- 1 leek, roughly chopped
- 2 stalks celery, roughly chopped
- 1 13.66-ounce can coconut milk
- 1 32-ounce container vegetable broth
- 2 cloves garlic, chopped
- Fresh oregano sprigs or other fresh herbs
- Preheat oven to 350 degrees Fahrenheit.
- Cut the kernels of corn from one ear of corn. Set aside.
- In a large saucepan, heat the olive oil over medium heat. Add the garlic and leek. Sauté until tender, about 5 minutes. To the same saucepan, turn up the heat to medium-high add the vegetable broth, coconut milk and remaining corn. Simmer for 20 minutes.
- With tongs, take the cobs out of the liquid. Cool slightly. Once cooled, take a knife and scrape the kernels off the cobs. Set the corn aside. With a dull knife, scrape the remaining pulp from the cobs. Set the cobs back in the liquid and simmer for another 20 minutes. Cool slightly. Discard cobs.
- Take half of the corn kernels and half of the liquid and blend in a blender, until smooth. Repeat with the remainder of the kernels and liquid. If the mixture is too thick, you can add water or additional broth to get desired consistency. Chill at least 3 hours. The mixture will thicken up slightly.
- Meanwhile, take the corn kernels that you cut in step one and place on baking sheet. Roast for 10-15 minutes, or until slightly charred.
- To serve, ladle the soup into bowls and top with roasted corn and fresh oregano, or other fresh herbs.