Before I begin my actual post, I have a small announcement to make.
After a couple years of thinking about it, I’ve decided to adopt a husky from a rescue shelter. I have always loved the breed and huskies make the perfect walking/running companion. I’m really excited and I feel completely ready. So, hopefully there will be more to come on this topic and of course whenever I get a dog, he/she will be introduced!
Okay, back to your regularly scheduled program about delicious food:
In Illinois, there is one summer food tradition that never gets left off the dinner table. Can you guess?
I’ll give you a hint: If you were to drive through downstate Illinois, this would be pretty much all you would see…
However, this isn’t any type of corn, we’re talking sweet corn. While this is traditionally boiled and served with butter and salt, I had six ears all to myself that I knew I didn’t want to eat traditionally every night. (By the way, never go to the farmer’s market and ask for one or two ears of corn. You get this look as if you just as for snow in July. We people in Illinois love our corn.)
So, when my friend Amanda (who is from Iowa- people from Iowa also love their corn) posted about a roasted corn soup I jumped all over that. I love roasted anything and turn it into a soup- even better! I have to admit though, I kind of took her idea and ran. While mine is also vegan (which she is), I took a different approach to get a creamy corn soup. Even though I am not vegan, I like to make soups that are not overloaded with cream and butter. I also loved her idea about boiling the cobs for a little extra flavor!
This soup kind of reminds me of one of my favorite holiday casseroles, corn casserole. I love corn casserole but it is usually loaded with butter, creamed corn, and cornbread mix. This is seriously a good fix for that and now I can have those flavors any time of year I want!
- 2 large ears of sweet corn
- ¼ cup low-heat pepper
- ¼ cup yellow squash
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 clove garlic
- 2 cup vegetable broth
- 1 cup water
- 1 sprig rosemary
- ⅓ cup rice
- Pre-heat oven to 400˚. To prepare corn, hold ear of corn vertical to the cutting board. With a sharp knife, remove the kernels from the cob and cut the cob in half, set aside. Dice the peppers (remove seeds if you like less heat), squash, and garlic. Toss with olive oil, salt, and pepper then place in oven to roast for 30-35 minutes.
- While corn mixture is roasting, in a medium pot combine broth, water, rosemary (leave on sprig), white rice and corn cobs. (if rosemary is unavailable or you don’t like the flavor- just leave out, you’ll get more corn flavor instead.) Bring mixture to a boil, reduce to a simmer, and let sit until corn is done roasting and rice is cooked.
- Remove cobs and rosemary spring from broth and add in the roasted vegetables (save ¼ cup if you want to have corn for garnish.) Working with an immersion blender (regular blenders work too), blend mixture until has very few chunks left. If your mixture is still too thick, add a little more water. At this point your can either serve right away or return to the stove to let simmer until ready to eat.