The corn we find here in Thailand is as sweet as the Japanese variety at a fraction of the cost! We can't help but love it and have it as a staple at home. It's been getting cooler and cooler here in bangkok so I'm finding myself cooking more soups lately. Corn soup anyone? Here's how...
Cook the corn in some seasoned boiling water. Then remove the flesh and set aside. In a hot pan with extra virgin olive oil, saute some onions until translucent. Then add the corn and chicken stock. Bring to a boil then simmer. Add some cream. Blend in a blender until smooth. I like to add some corn flesh just to give it a slight texture. Now, put everything back into the pan, bring to a boil then simmer to taste. Season with salt and pepper!
