Ingredients
2 cobs of sweet corn
½ yellow onion, minced
2 tbsp butter
3 cups water or broth
¼ tsp dashi powder (if using water)
2 tsp yellow miso paste (optional)
1 cup whole milk
½ cup heavy cream
¼ tsp turmeric (optional, for color)
salt
black pepper
Directions
Step 1
Cut the corn off the cobs. Carefully run the back of your knife over the naked cob to scrape out any remaining corn "juice," reserving the cobs and juice separate from the kernels.
2 cobs of sweet corn
Step 2
Heat up a medium sized pot on medium heat and add the butter. Once melted, add in the minced onion and sauté until translucent. Add the corn kernels and continue to cook until everything is nicely browned and aromatic, about 10 minutes.
½ yellow onion, minced
2 tbsp butter
Step 3
Add the water or broth and dashi powder (if using). Using a wooden spoon, scrape the bottom of the pan to release any tasty stuck-on bits. Add the corn cobs and juice and simmer for 10-15 minutes with the lid off.
3 cups water or broth
¼ tsp dashi powder (if using water)
Step 4
Remove the corn cobs. Ladle about 80% of the mixture into a blender. Add miso paste to the blender too, and blend until very smooth. Return the mixture back to the pot with the corn and mix everything to combine.
2 tsp yellow miso paste (optional)
Step 5
On low heat, add the milk, cream, salt & pepper to taste, and turmeric, and mix to combine. Let simmer for another 5-10 minutes, then serve a and enjoy hot.
1 cup whole milk
½ cup heavy cream
¼ tsp turmeric (optional, for color)
salt
black pepper
