Our amazing friend JC (who was the best man at our wedding) and his girlfriend Lea, were visiting with us last week from Edmonton. The night before they flew home, we debated heading into Halifax for dinner, however, after touring around Nova Scotia, visiting friends and family for ten days, JC and Lea were kind of tired. We collectively agreed to stay home, drink some beer, fire up the grill and play Apples to Apples.
Sent on a mission to the grocery store to buy cheddar smokies and chips, the boys, including our friend Colin, returned with a Sobeys bag full of fresh Nova Scotia corn.
Fresh corn. It’s so different than canned or frozen. It’s sweet, crunchy, loaded with flavour, and, with a little char from the grill tastes like summer, despite the cool nights.
So… guess what happens when five people are sitting around drinking beer, eating smokies and chips and a huge platter of grilled corn hits the table?
You guessed it.
Because everyone is already stuffed, you end up wrapping a bunch of cobs in tinfoil and putting them in the fridge. The next day, after everyone’s gone home, you pull the tinfoil pack out of the fridge and ask yourself, ‘What the heck am I going to do with this?’.
I did all of the above exceptI had an answer to the question.
Ha ha. Get it? Played the rest ‘by ear’?
Ummmm. Ok. Here is the super delicious recipe.
Grilled Corn Soup with Bacon (yields about 1.25 L of soup)
5 ears of corn, husks and silks removed, grilled until corn has lots of toasty char (or roasted in oven until lots of brown bits)
5 Cups water
1 tsp sea salt
1 Tbsp butter
1 small onion, chopped
3 green onions, chopped (these are not essential – I just happened to have some growing in my garden)
1 clove garlic, chopped
1 Cup milk
1 tsp salt
1/2 tsp ground black pepper
5-6 strips bacon, cooked, crumbled
– Use Season’s and Suppers Steps 1, 2 and 3 (I used 1 Cup of water per ear of corn + 1 tsp sea salt in the water)
– Melt butter in a sautée pan – cook onions and garlic until just translucent – set aside 1 Cup of corn kernels – add the rest of the corn, plus the stuff you scraped from the cobs with the back of you knife, to the onions and garlic and top with corn stock and milk
– Bring to a boil then simmer 15 minutes
– Add salt and pepper then purée soup thoroughly with an immersion blender
– In batches, sieve soup into a large bowl/container through a fairly fine mesh strainer – really press on the corn solids to extract all of the soup from the pulp – discard pulp
– Add crumbled bacon plus reserved corn kernels and serve
* I like to take a cue from da Maurizio and add a drizzle of white truffle oil as a garnish. Extra flavour and richness is never a bad thing in my books.