Best 7 Corn Off The Cob Soup Recipes

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Corn off the cob soup is a delightful and hearty soup that is perfect for a cold day or a light lunch. It is easy to make and can be tailored to your own taste preferences. With just a few simple ingredients, you can create a delicious and comforting soup that the whole family will enjoy. This article will provide you with some tips and tricks for making the best corn off the cob soup, as well as a few different recipes to get you started.

Check out the recipes below so you can choose the best recipe for yourself!

CORN OFF THE COB SOUP



Corn off the Cob Soup image

Corn off the cob soup with fresh corn, potatoes, broth, and seasonings.

Provided by Kelly Miller

Categories     Dinner

Time 45m

Number Of Ingredients 10

1 tbsp olive oil
1/2 cup onion (diced small)
2 tbsp minced garlic
1/2 tsp cumin
4 cups corn (fresh or frozen)
2 potatoes (peeled and diced)
4 cups vegetable broth
3/4 cup milk
1 tbsp dried parsley
salt and pepper

Steps:

  • Heat olive oil in a stock pot. Add onion and cook until tender.
  • Add garlic and cumin and cook until fragrant.
  • Add in corn, potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer 20 minutes or until potatoes are tender.
  • Add in milk and parsley and cook an additional 5 minutes until heated through. Add salt and pepper to taste.

Nutrition Facts : Calories 197 kcal, Carbohydrate 36 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 650 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

CORN OFF THE COB



Corn Off the Cob image

Provided by Nancy Fuller

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) butter
1 small yellow onion, chopped
1 cup chicken stock, plus more if needed
1/2 cup heavy cream
8 ears corn, shucked and kernels cut off
8 ears corn, shucked and kernels cut off
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 teaspoons red wine vinegar

Steps:

  • Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 3 minutes. Add the chicken stock, heavy cream, corn and some salt and pepper and cook, stirring occasionally, until the liquid is mostly evaporated and the corn is soft. If the corn isn¿t done but the liquid is gone, add a little more stock and continue cooking. Stir in the vinegar and serve.

MEXICAN STREET CORN CHOWDER



Mexican Street Corn Chowder image

Corn is one of my all-time favorite vegetables, so when it's in season, I always make this super easy soup in the slow cooker. -Rashanda Cobbins, Food Editor, Taste of Home

Provided by Taste of Home

Categories     Lunch

Time 4h5m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

10 ears fresh corn (about 5-1/2 cups)
1-1/4 to 2 cups water
6 bacon strips, chopped
2 small onions, chopped
2 small green peppers, chopped
1 jalapeno pepper, seeded and finely chopped
1 teaspoon ground chipotle pepper
2 teaspoons salt
3/4 teaspoon ground cumin
1/4 teaspoon pepper
1 cup heavy whipping cream
1 medium lime, zested and juiced
Optional toppings: Fresh cilantro, lime wedges, sliced jalapeno, chopped bell pepper and crumbled cotija cheese

Steps:

  • Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker. , In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly., Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.

Nutrition Facts : Calories 287 calories, Fat 18g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 743mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.

FRESH CORN CHOWDER



Fresh Corn Chowder image

This creamy corn and potato dish is perfect when you yearn for a full-bodied soup with lots of down-home flavor. "I discovered the recipe in a fresh fruit and vegetable cook-book," notes Margaret Olien of New Richmond, Wisconsin. "It really hits the spot on a chilly day."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 11

4 large ears sweet corn, husks removed
1 large onion, chopped
1 celery rib, chopped
1 tablespoon butter
1-1/2 cups diced peeled potatoes
1 cup water
2 teaspoons chicken bouillon granules
1/4 teaspoon dried thyme
1/4 teaspoon pepper
6 tablespoons all-purpose flour
3 cups 2% milk

Steps:

  • Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 410mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

FRESH CREAM CORN OFF THE COB



Fresh Cream Corn off the Cob image

In just a few minutes you can have fresh off the cob, creamed corn. It's much better than canned cream corn and you know exactly what's in it with nothing you can't pronounce

Provided by tabasco0697

Categories     Corn

Time 25m

Yield 5 1/4 cup servings, 5 serving(s)

Number Of Ingredients 5

4 ears fresh corn
3 tablespoons salted butter
1/4 cup whole milk
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper

Steps:

  • Take the husks and silk off the corn.
  • Use a large bowl to catch all the kernels and juice from the cobs. Using a very sharp paring knife cut the very tips of the kernels off the cob. Then use a fork to scrape what remains of the kernels plus all the juice.
  • Transfer to a saucepan and add the milk, butter, salt. and pepper and heat over medium - medium low heat stirring constantly. Cook for 10 minutes.

Nutrition Facts : Calories 131, Fat 8.2, SaturatedFat 4.7, Cholesterol 19.5, Sodium 309.5, Carbohydrate 14.4, Fiber 2, Sugar 2.9, Protein 2.8

MS.DELORES "FRIED CORN OFF THE COB" JUST LIKE GRANDMAS



Ms.delores

This is a recipe that my grandma use to make. She passed away and I never got her recipe. I got this recipe from my friend Mrs. Delores and it taste just like grandmas. This dish is perfect for any occasion or just a dish all by itself. This is also a perfect Thanksgiving or Christmas dish.

Provided by Diana in Atlanta

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

5 cups fresh corn or 5 cups frozen corn
6 slices bacon (I prefer sliced jowl) or 1 slice fat, back
1 cup water
3 tablespoons sugar
2 tablespoons cornstarch or 2 tablespoons flour
2 salt and pepper

Steps:

  • Begin cutting corn off the cobb in a soft downward motion. After cutting corn scrap cobb for excess corn.
  • Fry bacon until crisp; drain well, leaving about three tablespoons of the fat in the skillet.
  • Add the corn, salt, pepper 3 tbl spoons of sugar and cornstarch or flour to the fat.
  • Add water as needed stir occasionally.
  • Sauté everything together for about 20 minutes or until the vegetables are tender.
  • Add the fresh corn and crumble the cooked bacon over the top.
  • Continue cooking for an additional ten minutes.
  • Serve while hot.

Nutrition Facts : Calories 526.1, Fat 19.1, SaturatedFat 5.7, Cholesterol 23.1, Sodium 334.9, Carbohydrate 87.4, Fiber 8.3, Sugar 18.8, Protein 13.8

CORN OFF THE COB



Corn Off the Cob image

Provided by Jacques Pepin

Categories     easy, quick, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

6 ears corn
1/2 cup water
1 tablespoon vegetable (canola) oil
2 tablespoons unsalted butter
1/2 teaspoon salt

Steps:

  • Remove the husks from the corn and cut the kernels off the cobs with a sharp knife. You should get 5 to 6 cups of kernels. Place in a saucepan with the water, oil, butter and salt. Bring to a boil over high heat, stirring. Cover and continue to boil over high heat for 2 to 3 minutes. Serve as soon as possible.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 210 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • Choose the right corn. Fresh corn on the cob is best for this soup, but you can also use frozen or canned corn. If using frozen corn, thaw it before using. If using canned corn, drain and rinse it well.
  • Cook the corn properly. To get the best flavor out of the corn, cook it until it is tender but still has a slight crunch. Overcooked corn will become mushy and lose its flavor.
  • Use a good quality broth. The broth is the base of the soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or a combination of the two.
  • Add plenty of vegetables. Vegetables add flavor, texture, and nutrients to the soup. Some good vegetables to add to corn off the cob soup include onions, celery, carrots, potatoes, and zucchini.
  • Don't be afraid to experiment. There are many ways to make corn off the cob soup. Feel free to experiment with different ingredients and flavors to find a soup that you love.

Conclusion:

Corn off the cob soup is a delicious and versatile soup that can be enjoyed all year round. It's a great way to use up leftover corn, and it's also a healthy and affordable meal. With so many different ways to make it, there's sure to be a corn off the cob soup recipe that everyone will enjoy.

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