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How to make corn soup
Shuck the corn.
Sweet corn soup is made with corn at the height of its ripeness in the summer. Take an ear of fresh corn and pull the leaves down to reveal the silk.
Options are:
- Lay the head of the corn out on a cutting board to preserve the fine silk. For husked corn, make sure that it is free of bumps and tangles.
- The silk can be chopped whole and fed to the corn's base. If you prefer sweet corn soup, peel the corn before roasting it, as some recipes call for the habrero to be roasted this way.
- This will then be sliced into large pieces. Spread the split corn pieces on a dessert plate or on wax paper.
- Use your fingers to pull all the leaves and silk from the corn. Chop off the bottom knob with a sharp butcher knife.
Use your fingers to pull all the leaves and silk from the corn. Chop off the bottom knob with a sharp butcher knife.