Jill Dupleix

Sweetcorn Shot Soup

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Simple Food
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