Five Ingredient Corn Soup with Herb Salsa
From Samin Nosrat's Salt Fat Acid Heat This soup can be served hot or cold, though I've only ever eaten it hot. I find the salsa to be essential, and the next time I make the soup, I'll make a double batch of the salsa, because it's the kind of thing that's good drizzled on anything tomatoes, mozzarella, chicken, bread. For the salsa, I don't make it exactly as written below, but I wanted to include it the way it is written in the book, because it may be helpful to you. I simply macerate the shallots as suggested, then add the remaining ingredients I never find it to be too acidic. Also, the first time I made the salsa, I didn't have scallions, and it came out fine, though they are a nice addition if you have them.
From Samin Nosrat's Salt Fat Acid Heat This soup can be served hot or cold, though I've only ever eaten it hot. I find the salsa to be essential, and the next time I make the soup, I'll make a double batch of the salsa, because it's the kind of thing that's good drizzled on anything tomatoes, mozzarella, chicken, bread. For the salsa, I don't make it exactly as written below, but I wanted to include it the way it is written in the book, because it may be helpful to you. I simply macerate the shallots as suggested, then add the remaining ingredients I never find it to be too acidic. Also, the first time I made the salsa, I didn't have scallions, and it came out fine, though they are a nice addition if you have them.
- salt
- 3 tablespoons lime juice
- 8 ears corn husks, stalks, and silk removed
- 8 tablespoons (4 oz) unsalted butter
- 2 medium yellow onions sliced
- vinegar (optional) to taste — i used white balsam but white wine vinegar would be good, too, or lime juice
for the salsa:
- 3 tablespoons finely diced shallot (about 1 medium)
- 1/4 cup very finely chopped cilantro leaves and tender st
- 1 tablespoon minced jalapeã±o pepper
- 2 tablespoons very finely chopped scallions (green and white par see notes above)
- 1/4 cup neutral-tasting oil (i use olive oil)
- Carbohydrate 44.9253487504096 g
- Cholesterol 0 mg
- Fat 2.4717706250034 g
- Fiber 6.50162512419642 g
- Protein 7.22691875002043 g
- Saturated Fat 0.395777500000389 g
- Serving Size 1 1 Serving (270g)
- Sodium 33.0488750000973 mg
- Sugar 38.4237236262132 g
- Trans Fat 0.206666562501508 g
- Calories 200 calories
Step-by-step
- Fold a kitchen towel into quarters and set it inside a large, wide bowl. Use one hand to hold an ear of corn in place upright atop the kitchen towel—it helps to pinch the ear at the top. With your other hand, use a chef's knife to cut off two to three rows of kernels at a time by sliding the knife down the cob. Get as close to the cob as you can, and resist the temptation to cut off more rows at once—that'll leave behind lots of precious corn. Save the cobs.
- In a soup pot, quickly make a corn cob stock: cover the cobs with 9 cups water and bring to a boil. Reduce heat and simmer for 10 minutes, then remove the cobs. Set stock aside.
- Return the pot to the stove and heat over medium heat. Add the butter. Once it has melted, add the onions and reduce heat to medium-low. Cook, stirring occasionally, until the onions are translucent, or blond, about 20 minutes. If you notice the onions starting to brown, add a splash of water and keep an eye on things, stirring frequently, to prevent further browning.
- As soon as the onions are tender, add the corn. Increase the heat to high and sauté just until the corn turns a brighter shade of yellow, 3 to 4 minutes. Add just enough stock to cover everything, and crank up the heat to high. Save the rest of the stock in case you need to thin out the soup later. Season with salt, taste, and adjust. Bring to a boil, then simmer for 15 minutes.
- If you have an immersion blender, use it to carefully blend the soup until it is puréed. If you don't have one, work carefully and quickly to purée it in batches in a blender or food processor. For a very silky texture, strain the soup one last time through a fine-mesh sieve. (I've yet to do this.)
- Taste the soup for salt, sweetness, and acid balance. If the soup is very flatly sweet, a tiny bit of white wine vinegar or lime juice can help balance it out. (I add a fair amount of vinegar to balance out the sweetness — 2 to 3 teaspoons, maybe more. Remember, the acidity of the herb salsa, will balance the flavor as well.)
- Serve hot or chilled with salsa spooned over top. Bread on the side is never a bad idea.
- In a small bowl, combine the shallot and lime juice and let sit for 15 minutes to macerate.
- In a separate small bowl, combine the cilantro, jalapeño, scallions, oil, and a generous pinch of salt.
- Just before serving, use a slotted spoon to add the shallot (but not the lime juice, yet) to the herb oil. Stir, taste, and add lime juice as needed. Taste and adjust salt.
- Cover and refrigerate for up to 3 days.
Five Ingredient Corn Soup with Herb Salsa: A Simple Delight
As a busy working mom, finding time to cook delicious and healthy meals can be a real challenge. But sometimes, the simplest recipes are the most rewarding. This five-ingredient corn soup, adapted from Samin Nosrat’s Salt Fat Acid Heat, has become a staple in my weeknight rotation. It’s incredibly versatile, adaptable to whatever ingredients I have on hand, and frankly, it tastes amazing. The vibrant herb salsa adds a burst of freshness that elevates the entire dish, taking it from simple comfort food to something truly special.
The beauty of this recipe lies in its simplicity. It requires minimal chopping and doesn’t need any fancy equipment. I often make a double batch of the salsa and store it in the fridge; it's incredibly versatile and adds a zesty kick to everything from grilled chicken to scrambled eggs. The soup itself is naturally sweet from the corn, with a subtle savory depth from the onions and butter. The optional splash of vinegar helps to balance the sweetness, adding a pleasant tang without overpowering the delicate corn flavor. I usually keep a jar of white balsamic vinegar in my pantry for just such occasions, but lime juice works just as well in a pinch.
I’ve found that the soup tastes even better the next day, so I often make a big batch on Sunday evening for quick and satisfying lunches throughout the week. It's perfect for meal prepping – simply portion it into containers and reheat as needed. The salsa is also a great make-ahead component, allowing you to assemble it in advance for a truly effortless meal.
Beyond the Recipe: This soup reminds me of simpler times, of lazy summer afternoons spent shucking corn in my grandmother's garden. It's a nostalgic dish, evoking memories of family gatherings and the comforting warmth of home-cooked meals. But even without the sentimental value, the pure deliciousness of the soup is enough to make it a keeper. It’s the kind of recipe that easily adapts to my dietary needs and preferences. Sometimes I add a bit of extra spice, other times I keep it mild for the kids. The beauty of home cooking is the freedom to personalize recipes to your liking, and this corn soup is the perfect example of how simple adjustments can make all the difference.
This soup isn’t just easy; it's also incredibly satisfying. The creamy texture from the puréed corn is luxurious, and the fresh, bright salsa cuts through the richness beautifully. It's a complete meal in itself, and a great way to use up summer corn at its peak flavor. Whether you are a seasoned home chef or a beginner in the kitchen, this recipe is sure to become a cherished addition to your repertoire. And for a truly special treat, consider serving this soup alongside some crusty bread for dipping. The flavor combination is simply divine!
Tips and Variations:
- Feel free to experiment with different herbs in the salsa. Basil, parsley, or even mint would all be delicious additions.
- For a spicier salsa, increase the amount of jalapeño or add a pinch of red pepper flakes.
- If you don't have scallions, you can omit them or substitute with another type of onion.
- To make this soup vegan, substitute the butter with olive oil or vegan butter.
- For a thicker soup, simmer it for a longer period or reduce the amount of stock.
This simple, five-ingredient corn soup with herb salsa is more than just a recipe; it's a testament to the power of fresh, seasonal ingredients and the satisfaction of creating something delicious with minimal effort. It’s a recipe that I will be making again and again, and I hope you’ll enjoy it too.
