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Grilled Corn Into Cozy Summer Soup — Easy Summer Meals — Grilled Corn Into Cozy Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 ears fresh corn (grilled; see note below for using frozen or canned)
  • 1 tablespoon olive oil (plus more for grilling)
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin (optional but recommended)
  • 1 medium Yukon Gold potato, peeled and diced (for body)
  • 4 cups low-sodium vegetable or chicken broth
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika (or regular paprika if you prefer milder)
  • 1/4–1/2 cup milk, half-and-half, or unsweetened coconut milk (optional)
  • 2 tablespoons butter (or olive oil for dairy-free)
  • 1 tablespoon lime juice (or lemon)
  • Salt and black pepper, to taste
  • Fresh toppings: chopped cilantro or chives, sliced scallions, crumbled feta or cotija, a swirl of yogurt or sour cream, chili flakes, or hot sauce

Method
 

  1. Grill the corn: Brush corn with olive oil and a pinch of salt. Grill over medium-high heat, turning until lightly charred on all sides, 8–10 minutes. Let cool, then slice kernels off the cobs. If using frozen or canned, sear in a hot skillet until browned in spots.
  2. Build the base: In a large pot, warm 1 tablespoon olive oil over medium heat. Add onion and a pinch of salt. Cook until soft and translucent, 5–7 minutes. Stir in garlic and cumin; cook 30 seconds until fragrant.
  3. Add the body: Add diced potato, smoked paprika, and most of the corn (reserve about 1/2 cup for garnish). Stir to coat.
  4. Simmer: Pour in broth and add the bay leaf. Bring to a gentle boil, then reduce to a simmer. Cook until potatoes are tender, about 12–15 minutes.
  5. Blend for creaminess: Remove bay leaf. Blend about half the soup using an immersion blender in the pot, or transfer half to a countertop blender and blend until smooth. Return to the pot and stir. Adjust thickness with a splash of broth or water if needed.
  6. Enrich and brighten: Stir in butter and optional milk/coconut milk. Add lime juice. Taste and season with salt and pepper.
  7. Finish and serve: Ladle into bowls. Top with the reserved grilled corn, herbs, a dollop of yogurt or sour cream, and a sprinkle of chili flakes or hot sauce if you like heat.