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The rich and buttery taste of fresh corn on the cob is one of the best things about summer. We often throw it on the grill, boil it with butter, or add it to salads– all fail-proof methods for enjoying this sweet treat. Then, I came across the idea for a Sweet Corn Soup. Buttery, slightly creamy, and fresh as can be, I was instantly sold on it. Let me tell you, it easily met my high expectations and then exceeded them. We may just have a new favorite summer side on our hands!
The base of this dish is made by caramelizing leeks and carrots in a generous amount of butter. Garlic and red pepper flakes are then added for just the right amount of kick to balance out the rich flavors. And, of course, the star of the show is the sweet corn. It’s added right at the end so it maintains that pop of freshness. You’ll cook the kernels just until tender then remove the soup from the stove.
- Serve 4-6
- 10m prep time
- 20m cook time
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
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