Name: Sweetcorn Shot Soup
Yield: Serves 4
Ingredients: freshly ground black pepper; 1 tbsp butter; 1 tbsp cream; sea salt; 4 corn cobs; 1.5 litres cold water; 1 onion, peeled; ¼ tsp ground nutmeg

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple Food

By Jill Dupleix

Published 2002

About

You won’t believe how sweet this is. The trick is making the base stock with the stripped corn cobs, then adding the corn kernels for more flavour. Serve as a first course, or pour into shot glasses and serve as a chic appetizer with drinks.

Ingredients

4 corn cobs
1.5 litres cold water
sea salt
1

Method

Peel the outer leaves from the corn cobs, and discard the leaves and those pesky fine strings. Using a sharp knife, shear off the kernels and set aside. Place the corn cobs in a pan, cover with the cold water, add salt and simmer for 30 minutes, then strain, reserving the broth.

Finely chop the onion. Melt the butter in a pan, and cook the onion for 5 minutes. Add the corn kernels and t