• 10 ears fresh corn
  • 2 medium onions
  • 1 tablespoon vegetable oil or butter
  • 1 teaspoon salt
  • 1 medium potato
  • 4 cups water or broth
  • roasted chile, chopped cilantro, diced avocado, diced tomato, optional


Using a large hole grater over a very large bowl, grate off the corn kernels. Use the blunt side of a knife blade to scrape remaining liquid and corny bits into the bowl after you grate each cob. Set aside this luscious raw corn puree.
Chop onions. In a large pot heat oil or butter over medium heat. Add onions and 1/2 tsp. salt. Cook, stirring occasionally, until onion wilts, about 3 minutes.
Meanwhile, peel and chop potato. Add potato and water or broth to pot. Bring to a boil. Cook until onions and potatoes are very soft, about 10 minutes. Add corn. Cook until heated through, about 2 minutes.
Puree with an immersion blender or in a blender or food processor (do this in small batches to avoid splashes and burns).
Add salt to taste. (Do this at the temperature at which you plan to serve the soup; chilled soup will need more salt than hot soup because cold dulls flavor.) You will need to add a fair amount of salt if you used water as your base liquid. Keep adding salt, about 1/4 tsp. at a time, and tasting until you notice a jump in the corny flavor.
Garnish with roasted chile, avocado, tomato, or cilantro, if you like.
Makes 4 to 6 servings.