I popped into Borough Market on Saturday, just to buy some gnarly heirloom tomatoes – something both Jake and I really enjoy with basil and buffalo mozzarella. The market is uncomfortably busy on a Saturday so I didn’t linger but just made my way to the periphery where there are some brilliant farm vegetable stalls and also came away with these lovely ears of corn.
I’ve been craving the East African dish of “Makai Paka” or “Corn in Coconut” but after a conversation with my mother, realised that I didn’t have a couple of items so decided on making a rustic soup instead. I used a dried chipotle pepper to add a smoky spicy depth to this dish – you could add smoky paprika and some chilli flakes if you don’t have chipotle peppers. After rehydrating it in hot water, I sliced it in half and scraped out the seeds as it was quite hot enough!
I had seen a method of slicing off corn kernels that I had been itching to try. which involves a Bundt pan and a sharp knife – it worked! The hole in the middle of the pan supports the cob and the pan itself catches most of the kernels and really contains the ‘scatter and splatter’ that inevitably results when slicing off fresh corn kernels.
When roasting the kernels, don’t over do them – for this soup, they are nicer when they are still quite creamy and tinged gold rather than hard chewy golden nuggets! And don’t throw the corn cobs away – they are needed to make a corn broth for the soup!
This is a lovely dish to enjoy as a light lunch or supper, making the best of the late summer produce that is around! I am taking this over to share with the lovely bloggers over at The Novice Gardener’s, Fiesta Friday #31 which today, is being hosted by Angie herself. Angie is sharing the most delicious spread of bruschetta and crostini and the featured recipes from last week are absolutely mouth watering!
Smoky, Spicy Roasted Corn Soup
Adapted from Fresh Corn Soup by David Lebovitz
INGREDIENTS
- 4 cobs of corn
- 2 pointed sweet red peppers
- 4 cloves of garlic in their skins
- 1 tsp sea salt
- 2 Tbsp olive oil
- 800 ml water
- 1 medium onion
- splash of olive oil
- 150 ml creme fraiche
- 1 dried chipotle pepper (or 1 tsp smoked paprika and ½ tsp chilli flakes)
- 1 tsp dry roasted cumin seeds, crushed coarsely
- 2 Tbsp chopped fresh coriander leaves or use parsley or chervil instead
- lemon wedges to serve
INSTRUCTIONS
- Leave the chipotle pepper to soak in a little hot water.
- Preheat oven to 190 C/ 375F
- Shuck the corn and slice off the kernels. Set the cobs aside. to make a broth. Slice the red peppers in two and de-seed.
- On a large baking tray, mix the kernels, the peppers, the garlic, the salt and the olive oil – spread out and roast for 25 mins, stirring a couple of times. The corn should be tinged gold in places but don’t over-roast – the kernels should still be succulent.
- While the kernels are roasting, snap the cobs into pieces and place in a saucepan. Cover with 800 ml of water and bring to a simmer. Simmer on a low heat for about 30 minutes.
- Sauté the onion in a large saucepan until floppy and slightly golden.
- When cool enough to handle, chop the sweet red pepper into small pieces.
- Drain the chipotle pepper, cut in half and remove the seeds to reduce the heat. Chop finely and have a little taste to see how hot it is.
- Squeeze the garlic out of their skins and add to the onions in the saucepan, along with the kernels and the chopped red pepper. Stir in the chipotle pepper to your taste – I used the whole one. Or add the smoky paprika and the chilli flakes if not using the chipotle pepper. Add a teaspoon of vegetable bouillon and the crushed cumin seeds
- Remove the corn cobs from the water and discard. Tip the corn broth into the saucepan and bring to a simmer. Do not boil.
- Stir in the creme fraiche and the herbs.
Serve with a lemon wedges which really sharpen the flavour and tone down the heat at the same time.
© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.
Looks AMAZING!! I especially love the chipotle addition. Creme fraiche too- I am making this for sure!!
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Thanks so much – it was really delicious and we enjoyed it very much. x
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Absolutely gorgeous Selma and I love the flavors you used! Finally, such a pretty color combination with the napkin, spoon and soup ingredients!
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Thanks Sue – I got the napkin in South Africa last year and the spoon on eBay!! I seem to have moved on from shoe shopping to prop shopping!! x
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I know, me too. I just liberated quite a few pairs of shoes from my closet and seem to be on a prop and makeup binge right now. You never know!
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Absolutely delightful flavors Selma. I love corn soups. Will look for the Makai Paka when you make it :). Tha soup is so rustic and bursting with different flavors. What I loved about the first pic is that you brought the colors if the napkin to the soup and vice versa :). Excellent !
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Thanks Sonal – means a lot coming from you!! xx
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Hi Selma, what a wonderful looking soup, love the addition of the chipotle.
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Thanks Cheri, the chipotle felt a bit too much to begin with but after we added a squeeze of lemon it was perfect!
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You went to the market without me??? 😕 I wish it was on my doorstep! The soup looks so tasty ☺️☺️ Xx
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I know!! It’s on my way to and from the City so if I can face the crowds on the way back, I dive in just to get what I want – no aimless wandering and tasting like we luxuriated in!
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I’m still jealous!!!
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This looks amazing! Love to try new soup recipes! :)
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Thanks Jess – me too. I love a good soup for lunch!
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I’m not even a huge fan of soup, and I STILL want a big bowl of this Selma! GREAT looking dish, thanks for sharing at this weeks FF :-D
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Thanks Jess!! I love the big savoury hit you get from a soup and that it fill you up too – I’m forever looking at ways to cut back on the intake!!! Happy Fiesta Friday!!
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Love the flavors in this soup!
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Thanks Anjana!!
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I have all of these ingredients and they want to be made into your soup. Thanks for the recipe.
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Thanks Tracey – if you don’t want to add the creme fraiche, then, blitz a quarter of the soup into a cream and stir that in – much healthier.
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This sounds fantastic!
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Thanks Sarah! ANd thanks for the follow too!!
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this looks oh so good !!! :)
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It’s lovely – just right for a light meal x
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This sounds amazing and I like the idea of the smokeyness – I would definitely add a few dried chilli flakes for kick and maybe serve with a hunk of irish wheaten bread (if you haven’t tried it, DO! I am thinking of figuring out a lovely recipe soon). Thanks Selma!
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Hmmm – Irish Wheaten Bread – where do you get that? I am so spoilt with our locally made sourdough from Elephant Bakes that I rarely look at the bread shelves in the shops anymore…Unless you like things super spicy, use either chipotle or chilli flakes and smoked paprika!! x
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I love how you cut off the corn kernels! Thanks for sharing. The smokiness makes this dish sound delicious as well. Thanks for bringing it to FF, and have a wonderful weekend. :)
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Delicious Selma! I’m definitely keeping this recipe! Yum yum yum!
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Thanks Lori! You can sub the creme fraiche by blitzing some of the corn…
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… A nod to the approaching Autumn, Selma – that golden yellow colour and red flecks – and soup – the ultimate comfort food!
I love the idea of sharpening with lemon – you’re such an inspired cook – thank you for this latest dose of inspiration!
Emma :-)
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Oh, Emma, thank you so much – what a lovely comment! Hope you are enjoying the weekend!
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I so love corn soup, this smoky spicy soup sounds absolutely delicious, Your photo’s are so vivid and beautiful I want to just jump into that bowl,
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Thanks Suzanne – that did make me smile! I have finally found my sweet spot for taking photos – I have been struggling a bit but I think I have finally cracked it – well until the days become shorter and constantly overcast…
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Oh my Selma, this looks just beautiful, love all the colors and the freshness that this soup presents. Now that summer is in it’s last stages, fresh corn is a must before the cooler weather sets in. This soup has everything I love, the sweetness of the corn and the savory chipotle – will definitely have to bookmark this.
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Thanks Loretta – it is lovely with the chipotle!
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Corn is wonderful in just about anything. I wonder if Mr Home Cook will plant corn this year? I hope he does – it’ll be a good way to use some of the harvest.
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You may need to suggest that he does!! : )
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I LOVEEEE corns, so I follow this recipe from your FB post to here. Never regret visiting your blog; this looks amazing, Selma Yay!!!!!
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I love that you have come here from Facebook – sometimes I wonder why do I bother with it until I get a comment like yours Pang!! xx
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Oh my Selma roasted corn in soup sounds soo flavoursome and delish. …Just love your presentation and clicks….
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Thanks very much Chitra – it’s lovely soup – next time I want to try it with coconut and some masala…
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I JUST harvested my corn! This is the perfect recipe to showcase my sweet, fresh corn… perfect timing! Thanks! Happy FF!
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Yay!! The beauty of seasonal cooking and blogging strikes again!! Happy FF to you too!
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Looks delicious, but that corn cob in the middle of the bundt pan is pure genius! What a tip! Not corn season here, but can occasionally rustle up a couple of cobs. Thank you Selma!
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I have been desperate to try out the bundt pan before I forgot all about it!! Somehow it stuck in my mind and I was able to try it out!
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Oh Selma, this looks simply divine!!! And your tip- genius! :D
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Thanks Tracy – it really is a great trick!
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Flavorful Soup:-)
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Thanks – I like your new profile pic!!
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What a fabulous soup Selma! It’s approaching dinner time here and I really wish I could be sitting down to a big bowl of your corn soup! Enjoy your weekend.
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Thanks Margot – you too!!
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This soup looks absolutely delicious!!
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Thanks so much!!
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The soup looks delicious! I love the added chipotle. I completely agree with you regarding Borough Market! Still I can’t seem to stay away and I go there whenever I am near and I always find something to buy! :)
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Oh, it’s never difficult to find anything to buy there – I am always thankful that it”s too busy for me to stick around too long!! I just seem to do the most damage at the cheese stalls and vegetable ones…
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have you ever seen the salami with comte cheese in it? I just wished I had bought more of them, they are wite on the outside and this is a square one, if you come across it! :)
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No – I must look out for it when I go past the next time! Thanks for the tip!
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What beautiful colours and flavours for a corn soup. I’m thinking this is a great way to use up all the barbecued corn we keep producing. Great tip on removing the kernels too. Thanks for a practical, seasonal and scrumptious recipe.
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Thanks Hilda – I am a huge proponent of seasonal cooking and eating which is why I just love the markets!
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You had me at smoky, spicy!! This soup looks incredible Selma :) I love the bright, gorgeous photos :)
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Thanks Naina – I have finally figured out where has the best light to take the photos from – it’s been a bit of a journey!!
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Aaah…your soup looks so perfectly wonderful…wishing for a bowl right now!
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Wish I could share a bowl with you!
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Yummm! I love corn, its my favourite vegetable! This soup is definitely for me!
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Thanks Michelle!
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This looks delicious! Can’t wait to try it!
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Thanks Bessie!!
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Looks amazing Selma! I love the flavors that you used! I think chipotle is a great addition!
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Thanks Olga – the chipotle is a lovely addition!
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That looks so ridiculously yummy!!! I am full right now but would happily eat that!
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Thanks – it’s a lovely recipe!
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This looks so tasty, Selma!
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Thanks Patty xx
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Such a lovely soup!!
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Thank so much!
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Wow. That looks so good!
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Thanks Karinna – hope all is well with you x
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What a delightful soup! I love corn and will definitely try this! Thanks for sharing the cover idea of using the bundt pan for shucking corn! Cool.
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Pleasure Suchitra – I knew that I would share it if it worked. I see lots of hacks but most of them are a bit useless to be honest. This one was genius!
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This is one of my favorite “corn” blogs of all time Selma! We have a bumper crop of corn here in Tennessee…all varieties of sweet delicious corn which would be just perfect for this soup of yours. I am also a fan of chipotle peppers. They do add a wonderful smokey flavor to soups and stews don’t they. But the best is your tip on using the bundt pan to cut the corn kernels off the corn…brilliant, just brilliant! Another use for a common baking pan that we all have around the kitchen. Your photos are lovely and colorful and perfect for late summer.
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Thanks so much Teresa – I am a huge fan of seasonal cooking and this was just perfect eating on the day we had it! The Bundt pan hack is just genius – I do love sharing tips like these when they work!
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Corn is in season and thanks a lot selma for this delicious recipe :)
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Pleasure – it’s in season here too so I like to make the most of it when I can!
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Ooh Selma that looks so colourful and delicious! Thanks for sharing :-)
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My pleasure Nicky! Thanks for your lovely comment!
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Beautiful soup. I used to work just opposite Borough Market and reading about it has really made me miss the days when I used to wander around in my lunch hour picking up delicious things to eat.
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How I envy you having had that on your doorstep! The takeaway food there now is really booming. They have stalls selling a huge variety of different cuisines from Monday through to Saturday. Do you ever go there now?
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Hahah. How cool is that bundt technique! I make a usual boring corn soup- roasted corn sounds good.
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