Corn soup is a recurring theme around here. This go round was inspired by a corn and zucchini soup with a bisque-like texture. The zucchini gave it an odd tinge, and muddled the taste of the corn as well.
My attempt – corn, Vidalia onion and roasted garlic paste, and summer squash, topped with cilantro oil. The summer squash helped maintain a nice crisp yellow color, and gave the soup a creamier texture. The onion and roasted garlic (all boiled down with the cobs) helped keep the soup on the sweet side, since the corn wasn’t quite there yet. All in all, a huge improvement over the other corn soups I’ve documented!