“We recently had lunch at Richmond Station, and as I entered the room, I couldn’t help thinking that it smelled like the peak of summer. A�In the kitchen, they were making corn cob stock for their chilled corn soup. A�Sign me up – I‘ve been craving this silky soup ever since! After picking up earfuls of corn on the way back from the cottage (love these EnRoute farmers’ markets dotting the roadside!), I was ready to make a dreamy, creamy bowl of summer for myself!”
Recipe: Chilled Corn Soup with Heirloom Tomato Salad
This silky soup is great warm, but we prefer it chilled with a tomato garnish. If you’re serving it hot, skip the tomatoes and try some golden brown onions or an herb medley.
- 3 Tbsp. unsalted butter– I’m all about Sterling Creamery butter right now!
- 2 Tbsp. cold pressed Ontario Canola Oil
- 1 large Ontario onion, chopped
- 1 Ontario garlic clove, finely chopped
- 6 cobs worth of Ontario corn kernels
- Salt and white pepper to taste
For Garnish: baby heirloom tomatoes, quartered; **chili infused canola oil (recipe below)
- Saute the onions and garlic in the butter and oil until translucent.
- Add the corn and saute until fragrant and just cooked through.
- Run the mixture through the food processor until silky smooth. For company, I then strain–for me, I don’t bother.
- Cover and store in the fridge until cool.
- Once cool, ladle out portions and place half a handful on tomatoes in each bowl.
- Drizzle with chili oil to taste, serve, and enjoy!**For chili oil, heat 1 cup of canola on low. Add 2 tsbp chili flakes and heat until oil takes on reddish colour. Cool and store for up to two weeks.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!