Lately I've been cooking with corn like it's going out of style, or out of season, as the case may be. Corn salad, corn pasta, even sweet corn gelato but this corn soup with lobster and avocado from Christopher Hirsheimer and Melissa Hamilton's Canal House Cooking has to be my favorite corn recipe of the summer. Adding chunks of lobster and avocado is a surefire way to make anything even more delicious, but in this case, the corn soup is the highlight of the recipe.
By steeping kernels of corn and their cobs in milk seasoned with only salt, pepper, and a touch of red pepper flakes, the soup base is bursting with bright, sweet corn flavor and the slightest bit of heat. Once it's pureed and strained, you're left with a supple soup that's the essence of corn flavor.
I have to admit—I drank a cup of this even before it had a chance to chill, and I would have happily eaten a bowl or two even without the lobster and avocado. But gilding the lily or not, the sweet lobster, creamy avocado, cilantro, and lime add another layer of flavors and textures to the soup. The spiciness of the red pepper flakes pair beautifully with the Mexican inspired garnishes.
As always with our Cook the Book feature, we have five (5) copies of Canal House Cooking to give away this week.
- 8 ears corn, shucked
- 6 cups whole milk
- 1/2 teaspoon red pepper flakes
- Salt and pepper
- Meat from one cooked lobster, cut into large pieces
- 2 Hass avocados, pitted, peeled, and cubed
- 1 thin-skinned lime, quartered
- Chopped fresh cilantro
Cut the corn kernels off the cobs into a large pot, scraping the cobs to re-
lease all the milky juice. Break each cob in two or three pieces. Put all the
cobs into the pot along with the milk. Add red pepper flakes and season with salt and pepper. Bring to a simmer over medium heat. Adjust the heat to maintain a very low simmer, cover, and cook for 30 minutes.
Using tongs, remove and discard the cobs. Purée the soup in a food processor, then strain it through a fine-mesh sieve into a bowl. Rinse out the pot then pour the puréed soup back in the pot. Taste, season with salt and pepper, then refrigerate the soup until cold.
Pour the soup into individual chilled bowls. Garnish, dividing the lobster
and avocado cubes between the bowls. Serve with a squeeze of lime and lots of chopped cilantro.