Dine Magazine South Florida

Marco Ferraro’s Chilled Corn Soup

Ever since I attended Taste of the Nation last month, I have been craving the Chilled Corn Soup made by Executive Chef Marco Ferraro at Wish. This cup of silky, smooth goodness brings out the best flavors of sweet corn – perfect for a hot summer day, and I just happened to get ahold of the recipe. It’s time for you to recreate this crowd pleaser for your next dinner party.

Chilled Corn Soup with Corn Hash
Executive Chef: Marco Ferraro
Serves: 4

Corn Soup (Ingredients/Directions)

12              ears of corn, corn stripped from the cob
1                clove of garlic, thinly shaved
3                shallots, thinly sliced
½ lb.          butter
1 cup         olive oil
4 qts.         corn stock (see recipe below)

You first need to make a corn stock.  To do so, place the cobs (after they’ve been stripped of the corn kernels, which should be reserved) in a pot with 8 quarts of water and simmer until it’s reduced by half.

In a stock pot sweat the garlic and shallots in the olive oil and butter until completely cooked through.  Then, add the corn kernels and sweat for 10 minutes, seasoning with salt and pepper to taste.  Add the corn stock and cook for 20 minutes, again seasoning with salt and pepper to taste.  Remove from heat and puree; cool down over ice.

Corn Hash (Ingredients/Directions)

Corn kernels from four corn cobs
2 Tbsp      shallots, cut very small
1 tsp.       Fresno Chili, cut very small
2 Tbsp      butter
1 Tbsp    olive oil
1 Tbsp    salt

Add butter, olive oil, salt, shallots and chilies to a sauté pan and cook until completely tender.  Then, add the corn and cook for about 5 minutes; remove from the heat.

TO PLATE

Divide the corn hash into fourths and place has in the center of four bowls.  Pour the soup around the garnish, up to half way.