Summer Chilled Corn Soup with Pequin Chiles and Lemon Oil

We keep getting our hopes up for Summer in Seattle. A few days of 80+ degrees, followed by a few days of eternal cloud cover. Unseasonably muggy and meh weather = grumpy summer mood swings. Don't get me wrong--I love Seattle and I love that we get seasons here--I just wish summer was a bit more...summery. If you don't live in Seattle, you're probably sweltering in the heat wave nailing the rest of the country. Ok, ok...I get it. You win.

If it's hot and you're too sticky, sweaty and can't seem to dredge up some ambition to move off that chair, here's just the thing for you. What says hot summer days like corn? Add some citrusy olive oil, a little bit of chile kick and giiiiiiirl, you've got yerself some summer lovin'. 

This recipe is really simple. There aren't a million ingredients, there's no instruction set beginning with, "Day 1: Do this", and it's even vegetarian and gluten free. I know--BORING, right? Wrong. This recipe is inspired by a "Fire and Ice" recipe contest put out there by my friends at Marx Foods. They sent a variety of chile samples to contest participants with the simple instructions to create a cold dish with a fiery component brought on by the chiles. I love corn soup, and I think the chiles give it just a little more oomph.  From the varieties they sent, I chose to use the Pequin Chiles based upon the tasting notes included in te package, indicating flavors of citrus and sweetness. You can modify this recipe to your heat tolerance. Using about a quarter cup of the little dried pequins there's a nice burn in the back of your throat. I found it to be about a 4 on a 1-10 scale, but we are spice pigs...tailor it to what you like. 

The olive oil I used for this is my favorite lemon-infused olive oil made by Temecula Olive Oil company in California. Their lemon oil is called D'Luscious Lemon. I've had some lemon olive oils that taste like you're huffing your mom's Pledge. Fortunately, this isn't like that at all. This oil is very subtle, and it makes a nice counter to the heat and sweetness of the soup.

Happy Summer, everyone...and if you manage to peel yourself out of that chair and make this soup, let me know what you think.

By the way, you can vote for this recipe here.

Chilled Corn Soup with Pequin Chiles and Lemon Olive Oil

Serves 8

 

8 ears corn, shucked

4 cups whole milk + 1/2 - 1 cup for thinning after refrigeration (see note)

1/4 cup Pequin Chiles

1 cup heavy cream

Kosher salt and freshly ground black pepper

Lemon olive oil for garnish (see note)

1-2 Tbsp fresh chives

 

Cut the corn kernels from the cobs and set aside. Put the cobs in a large stockpot and add the milk and chiles. Bring to a boil over medium heat. Reduce the heat to low and simmer until reduced by two-thirds, about 20 minutes. Remove the cobs and the chiles and discard. Add the corn kernels and cream and simmer until the kernels are tender, about 5 minutes.   

 

In batches, transfer the corn mixture to a blender and puree. Strain through a fine meshed sieve into a bowl and season with salt and pepper to taste. Refrigerate until chilled, 4 to 6 hours.

Note: Depending on the starchiness of the corn, the soup may chill quite solid and require a bit more milk to thin back into a soupy consistency. Using a whisk, add milk to your chilled soup to achieve the consistency you like. Ideally, this soup comes out slightly thick like a bisque.

 

Divide among 8 small bowls and drizzle a liberal amount of lemon olive oil over each serving. Sprinkle with chives and serve.