Grilled Corn Soup

1. 1

   Heat grill to medium-high. Stir chili powder into melted butter. Brush ears of corn and scallions with butter and season with salt and pepper. Add vegetables to grill. Grill corn for 6-8 minutes, turning every 1 1/2 to 2 minutes, or until charred on all sides and tender. Cook garlic in skin 4-5 minutes or until slightly softened. Grill scallions for about 1-2 minutes per side or until charred and wilted. Allow vegetables to cool slightly.

2. 2

   Remove kernels from cob, reserving a few tablespoons for garnish. Chop scallions, discarding root. Peel and chop garlic. Add vegetables to food processor or blender and pulse until ground. Add chicken broth and puree. Pour mixture through sieve into a medium sauce pan, pushing through contents with a rubber spatula. Bring mixture to a boil, reduce to a simmer, add cream and taste for seasoning. Garnish soup with reserved corn, chopped scallions tops or curls*, and a few drops of cream. Serve with lime wedges. Enjoy.

3. 3

   Note: To create scallion curls, slice scallion greens into as thin of strips as possible, each about 1 inch long. Place in ice water and allow to sit until ready to use. After absorbing water, scallion strips should curl up. Pat dry before use.

* Per serving · 4 servings · Values may vary.

No additional tips available.