Grilled Corn and Jalapeño Soup with Crab
Sweet corn and summer are so intertwined it almost seems like they're one word. Often, by the time summer's over you've had more corn on the cob than you care to remember. One way to spice it up is to make a soup and add some condiments that give flavor, texture, and nuance. This recipe calls for raw vegetables that add texture, and crab, which helps make it a filling meal. Jalapeño gives a nice kick, but poblano works too.
- 6 ears corn, roasted
- 2 jalapeños, roasted
- Olive oil
- ¼ stick butter
- 1 large white onion, diced
- 1 quart chicken stock
- ½ cup milk
- ¼ teaspoon freshly ground cumin
- 2-3 tablespoons lime juice
- 2 containers plain yogurt
- 1 red bell pepper, diced
- 1 green pepper, diced
- 1 ripe avocado, cubed
- 2 cups lump crab meat
- Cilantro, chiffonade
Without removing the cornhusks (just peel them back), pull out the corn silks. Replace the husks and soak the corn in cold water (this will help moisten the corn when you grill them later). Get your grill going. Meanwhile, warm oil and butter in a large pot and sauté onions — when translucent add stock and simmer.
Over high heat, grill the corn and jalapeño, turning as needed. The corn will take about 10-15 minutes. When the jalapeño is black on all sides it's done — put it in a bowl and cover so that the skin steams it and loosens. When it's cool pull off the skin.
When the corn is cooked and cool cut off the kernels. Put any blackened corn on the side. Reserve corn from 2 ears and pulse the rest with the blackened corn in a food processor or blender with roasted jalapeño, milk, and a cup of the simmering stock and onions. Blend until smooth then add back to the pot. Add reserved corn, cumin, lime juice, salt, and pepper and simmer for a few minutes.
To serve, garnish with a quenelle of yogurt in the center, with the diced peppers and avocado around it. To finish, distribute the crab around the bowl and finish with chiffonade cilantro. (This soup can also be served cold.)