Recipe: Chilled Corn Soup

Chiles provide a kick to Chris Johnson’s tasty, refreshing, and in-season Chilled Corn Soup
Roadside Bar & Grill Chef, Chris Johnson, shares how to cool off this summer with a recipe for Chilled Corn Soup. // Photgraphed By Joe Vaughn

Like so many chefs, Chris Johnson of Roadside Bar & Grill likes to use what’s in peak season. Since midsummer brings great corn, he offers this recipe for a sweet, creamy corn soup, sparked with chiles. “It’s a dish that can be made ahead,” he says. “It actually gets better the longer it sits and has time for the flavor to develop.” Johnson, a graduate of the Oakland County Community College culinary program, got his start at Steve & Rocky’s, moving to the Beverly Hills Grill in 2004, and then to Roadside when it opened this year in Bloomfield Township


Chilled Corn Soup

(Serves 4)

4 tablespoons olive oil
1/2 cup Spanish onion, diced small
6 ears corn, toasted and cut off cob
1 jalapeño pepper, roasted
1 poblano pepper, roasted
4 cups vegetable stock
1 teaspoon cumin, fresh ground
1 teaspoon coriander, fresh ground
1 teaspoon kosher salt
1/2 teaspoon black pepper, fresh ground
1 cup sour cream

Pickled Green Tomato

(Serves 4)

1/2 cup cider vinegar
1/2 tablespoon coriander seed
1/2 tablespoon mustard seed
2 tablespoons sugar
2 tablespoons kosher salt
1 large green tomato, diced

In a stainless-steel saucepan, combine vinegar, spices, sugar, and salt. Bring to a boil and cook until salt and sugar are dissolved.  Cool before pouring over the diced tomato; marinate at least 4 hours. Reserve for serving.


Crème Fraîche

(Serves 4)

1 cup heavy cream
1 tablespoon buttermilk

In a saucepan, heat cream to 105 degrees. Remove from heat and stir in buttermilk. Transfer to a bowl and loosely cover.  Let sit at room temperature overnight. When the mixture has thickened, refrigerate.

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