Grilled Creamy Sweet Corn Recipe

Prepare corn

Preheat a grill or grill pan to medium-high. Remove the kernels from the corn cobs by standing each cob upright in a sturdy bowl and slicing downward with a sharp knife. Collect about 4 cups of kernels.

Char the kernels

Toss the corn kernels with 2 tbs butter, 1 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper in a bowl. Spread in an even layer on a grill pan or a sheet pan if using an outdoor grill. Grill 6–8 minutes, stirring or shaking every 2 minutes, until kernels are blistered and have some char spots but are not burnt. Remove from heat and set aside.

Sweat onion and garlic

In a large saucepan over medium heat, melt 1 tbs butter. Add the diced onion and a pinch of salt; cook 6–8 minutes until soft and translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Combine and simmer

Add 3 cups of stock, the grilled corn (reserve 1/2 cup of charred kernels for garnish), and the bay leaf to the pot. Bring to a gentle simmer and cook 8–10 minutes to meld flavors. Remove from heat and discard the bay leaf.

Blend until creamy

Carefully transfer the hot mixture to a blender in batches (or use an immersion blender in the pot). Blend until very smooth and creamy. For a silkier soup, press the blended soup through a fine-mesh sieve back into the pot, discarding solids.

Add dairy

Return the sieved or blended soup to low heat. Stir in 1 cup half-and-half (or heavy cream) and 1/2 cup whole milk. Warm gently; do not boil. Taste and adjust seasoning.

Finish the soup

Stir in 1 tbs unsalted butter and 1 tbs fresh lime juice to brighten flavors. If the corn tastes flat, add up to 1/2 tsp sugar. Adjust salt and pepper to taste. Keep warm on the lowest heat setting.

Assemble and serve

Ladle the hot creamy corn soup into shallow bowls. Top each bowl with a tablespoon or so of crumbled queso fresco, the reserved charred kernels, a drizzle (about 1 tbs) of crème fraîche or sour cream if using, and sprinkle with chopped chives or cilantro. Finish with a light dusting of smoked paprika or chile powder for color and a touch of smoky heat.