Grilled Corn Soup is a celebration of textures, flavours, colours and, above all, the bounty of this glorious season, highlighted by subtle southwest seasonings. If you're a corn lover, you'll be glad you made this soup.
While the soup is simmering, cut the corn kernels from the cobs. To do this, set a small bowl upside down in a wide, shallow dish. Holding the cob with the stem end on the small dish, and using a good chef's knife, slice off the kernels. This method prevents escapee kernels all over your counter. (Or use my new favourite method: lay the cob on a cutting board, steady it, then carefully slice off a few rows of kernels. Roll and continue slicing until all the kernels are off.) Once the kernels are removed, scrape the cobs with the back of your chef's knife to extract all the delicious corn juices. Waste not!
When the potatoes are almost tender, taste and adjust the soup for seasoning. Then add the corn kernels and simmer the soup for another 20 minutes.
No barbecue? Or no fresh corn? You can still "pan grill" the corn, using a skillet (preferably cast iron). Just rub the cobs with a bit of oil as per the directions here. And if it's the middle of winter when you get a craving for this soup, put a small amount of oil in the pan and "grill" some frozen corn. We gotta do what we gotta do!
Grilled Corn Soup https://urbancottagelife.com/grilled-corn-soup/