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Motley and Tsuchi were slightly curious about the corn soup thing I was gonna make, so here's what I ended up with tonight.
It came out surprisingly well. I used three cans of expired, or about to expire canned sweet corn, and one big bag of frozen sweet corn that also sat at the bottom of a freezer for about two years.
Even then it actually came out p-damn good.
6 cups sweet corn kernels (fresh or roughly 5 cans of corn, drained)
2 cups water
1 pint heavy cream
1/2 head of garlic, minced (roughly 5-6 cloves)
2 tbsp better than bouillon, roasted chicken base
1 tsp paprika (or chili powder)
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp cayenne
1 tsp lime zest
lime juice of roughly one lime, squeezed
1 cup cotija cheese, crumbled
fresh, finely chopped parsley
Sliced jalapeno garnish
In 5 quart cast iron heat oil, and add minced garlic, cooking till fragrant, 1 minute.
Stir in all 6 cups corn kernels, cook till golden, or slightly crispy. For canned corn this will take a while, cooking will slow as liquid evaporates off.
Pour in 2 cups water, the paprika (or chili powder), cumin, dried oregano, cayenne, and better than bouillon. Stir, and bring to a boil. Reduce heat, and simmer roughly ten minutes, or until water is reduced just below kernels.
Remove from heat, let cool slightly, and transfer corn mixture to blender. Pure till smooth, and return to pot.
Reheat mixture, stirring in lime juice, lime zest, and one pint heavy cream.
Serve topped with crumbled ctija, chopped parsley, and jalapeno slices, and dash of paprika and salt.