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Summer’s last holiday hurrah may have come and gone, but Labor Day passing doesn’t mean corn season is over as well.
In fact, there are still a few more weeks left to stock up on sweet corn at your local farmers’ markets and make The Inn at Hastings Park‘s sweet corn soup recipe!
“This recipe is actually from Chef Michael Leviton’s restaurant Lumiere (now closed), when I worked there (almost 10 years ago),” says Alissa Tsukakoshi, Executive Chef at the Lexington, MA Inn.
“Corn is the most summer ingredient to me, and I love this recipe because it doesn’t include really anything BUT corn and the simplicity of it is really beautiful.”
Not only is this in-season corn soup the ultimate end-of-summer recipe, but it’s so easy to master at home, given that you only need four ingredients. Keep reading for how to make sweet corn soup and Tsukakoshi’s best tips.
Related: 11 Best Creamed Corn Recipes
When is sweet corn in season?
Sweet corn husks are ready for picking between May and September, when you can find them taking over farmers’ market stands and grocery store produce aisles.
What is in sweet corn soup?
It doesn’t get any easier than Tsukakoshi’s recipe, which only includes four ingredients: corn, water, salt and a neutral oil (like corn, Canola, sunflower oil, etc).
Related: Best Corn Recipes
The Inn at Hastings Park Sweet Corn Soup
Reagan Byrne
Best Tips
- You should try to blend it with the blender less than half full, and for a few minutes so the soup is fully puréed.
- Fully blending it will release all the starch from the corn which will make the soup creamier.
Related: Here’s How Long It Takes to Boil Corn On the Cob
What to Serve With Sweet Corn Soup
At our restaurant Town Meeting Bistro, we serve it with roasted corn, radishes, herbs from the garden and lime juice. I think it does well with any kind of shellfish—lobster, scallops or crab.
For summer in the Culinary Garden, we also serve things like watermelon salad, hanger steak with corn chimichurri and a nectarine tart.
From now through the end of October, you can join Inn at Hastings Park owner and culinary educator, Trisha Pérez Kennealy, along with Tsukakoshi in their Culinary Garden featuring Whispering Angel rosé pairings, or plan a trip to attend one of their monthly culinary weekends featuring supper clubs and cooking classes.
Related: What Is the ‘Corn Song’?
More Corn Soup Recipes to Try:
Best Sweet Corn Soup Recipe
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Summer’s last holiday hurrah may have come and gone, but Labor Day passing doesn’t mean corn season is over as well.
In fact, there are still a few more weeks left to stock up on sweet corn at your local farmers’ markets and make The Inn at Hastings Park‘s sweet corn soup recipe!
“This recipe is actually from Chef Michael Leviton’s restaurant Lumiere (now closed), when I worked there (almost 10 years ago),” says Alissa Tsukakoshi, Executive Chef at the Lexington, MA Inn.
“Corn is the most summer ingredient to me, and I love this recipe because it doesn’t include really anything BUT corn and the simplicity of it is really beautiful.”
Not only is this in-season corn soup the ultimate end-of-summer recipe, but it’s so easy to master at home, given that you only need four ingredients. Keep reading for how to make sweet corn soup and Tsukakoshi’s best tips.
Related: 11 Best Creamed Corn Recipes
When is sweet corn in season?
Sweet corn husks are ready for picking between May and September, when you can find them taking over farmers’ market stands and grocery store produce aisles.
What is in sweet corn soup?
It doesn’t get any easier than Tsukakoshi’s recipe, which only includes four ingredients: corn, water, salt and a neutral oil (like corn, Canola, sunflower oil, etc).
Related: Best Corn Recipes
The Inn at Hastings Park Sweet Corn Soup
Reagan Byrne
Best Tips
- You should try to blend it with the blender less than half full, and for a few minutes so the soup is fully puréed.
- Fully blending it will release all the starch from the corn which will make the soup creamier.
Related: Here’s How Long It Takes to Boil Corn On the Cob
What to Serve With Sweet Corn Soup
At our restaurant Town Meeting Bistro, we serve it with roasted corn, radishes, herbs from the garden and lime juice. I think it does well with any kind of shellfish—lobster, scallops or crab.
For summer in the Culinary Garden, we also serve things like watermelon salad, hanger steak with corn chimichurri and a nectarine tart.
From now through the end of October, you can join Inn at Hastings Park owner and culinary educator, Trisha Pérez Kennealy, along with Tsukakoshi in their Culinary Garden featuring Whispering Angel rosé pairings, or plan a trip to attend one of their monthly culinary weekends featuring supper clubs and cooking classes.
Related: What Is the ‘Corn Song’?
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