Sweet yellow corn is one of summer’s best treats that nature produces for us mere hungry humans.
It’s great to have plenty in the fridge while it is in season because the juicy sweetness makes almost every dish fresh and delicious, whether raw or cooked. I love to add sweet corn into salads, pasta, or to simply grill it and smother it with melted butter. My favorite thing to make is a Sweet Yellow Corn Soup with Lobster!
This recipe was inspired by one of my favorite summer pairings - corn and lobster. Making this dish conjures up memories of seafood boils with family and friends. Feeling the marine breeze that wafts the smoky and briny aroma, while conversation and laughter harmonize perfectly with the ocean waves over a glass of crisp white wine (of course)! With this in mind, feel free to substitute lobster for shrimp or crab or make with all three.
Why not just make a seafood boil instead, you ask? Because preparing a soup really highlights the juicy sweet flavor of the corn that is available to us for a limited time, May through September to be precise. By following this recipe that even uses the corn cob, it allows us to really savor every last bit of the corn’s sweetness.
Don’t be intimidated by the poblano chile! The subtle spice mainly lends an earthy smoky undertone that kicks up the flavors of both the corn and lobster just a notch. But if you really don’t fancy the pepper, then simply omit it. You will still get a delicious creamy sweet corn soup that has a chowder consistency without the need for cream or the guilt!
Yellow Corn Soup with Poblano Chile and Lobster Recipe
- 9 ears of corn, husks and silks removed
- 2 tablespoon unsalted butter
- 1 cup onion, diced
- 1 ½ cup poblano chiles
- Salt and pepper
- 2 lobster tails
- Cut kernels from cobs and reserve 1 cup of kernels aside for the garnish. Place 5 corn cobs in a large pot and fill with water, making sure that the corn cobs are submerged, approximately 12 cups of water. Over high heat, bring pot to a boil and then lower heat to keep a constant simmer for about 45-60 minutes or until broth has reduced at least by half. Discard cobs.
- In a large sauté pan over medium low heat, melt 1 ½ tablespoons of butter. Add onion and 1 cup of the poblano chiles and cook, stirring occasionally for approximately 5 minutes. Add the corn kernels except the 1 cup reserved for garnish. Continue to cook stirring often for another 5 minutes then add 3 cups of the corn broth and bring to a rolling boil, and simmer for an additional 5 minutes.
- Pour corn soup into a blender and puree until smooth, blend for at least 2 minutes. Work in batches if necessary. Transfer pureed soup into a pot and whisk in the remaining corn broth, approximately 3 cups or until you get the desired consistency. Over low heat, bring soup to a simmer, add salt and pepper to taste then remove from heat.
- Bring a pot of salted water to a boil over medium high heat. Add lobster tails and cook them for approximately 4-5 minutes per pound. Remove lobster tails and transfer to a bowl full of ice water, this will shock the lobster tails and stop them from continuing to cook. Once tails are warm to the touch, remove from ice water. Remove lobster tail meat from lobster shells. Cut lobster meat into bite size pieces.
- Melt the remaining ½ tablespoon of butter over medium heat, add the leftover 1 cup of corn and the ½ cup of poblano chile pepper. Stirring often, cook for 3 minutes, add lobster and season with salt to taste. Remove from heat and set aside.
- Ladle warm corn soup into bowls and spoon lobster, corn and poblano mixture on top. Serve immediately.
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Photo Credit: Lori Sandoval