Frozen Corn is the Cure

Gathering up my bags and grocery list, I stepped out of my enclosed oasis of air conditioning and into the midday sun. Slamming the car door shut and turning to go, I suddenly found myself caught. It wasn’t unusual to find my shirt, or purse, or even hair entangled in a closed door, but when I looked down to the source, I was unprepared for what I saw. Oh… Shit was the only clear thought that passed through my mind upon discovering that it was, in fact, my right thumb being held captive, fully enclosed in the not only latched, but locked car door.

Forget about that quick, routine grocery run. Although it took a moment for the pain to register, it roared into clarity the moment I finished fumbling to extricate myself. Gritting my teeth and marching into the store, passing through the produce and going straight to the freezer aisle, I grabbed the first thing I found that might stop the swelling: Corn. Nature’s first aid, frozen corn, in all of its icy glory. Of course, I still completed my shopping, the bag of frozen corn draped stiffly around my mangled digit.

No bones were broken and miraculously, no blood was spilled, but the thumb remains black and angrily inflamed well beyond its usual size even five days later. Traditional pain killers have proven ineffective at best, incapacitating at worst, and so at the end of the day, I find myself curled up in bed with yet another bag of frozen corn wrapped around my smashed finger. It’s the only thing that brings any modicum of relief.

All of that is to say that I have found myself with a considerable stock pile of corn, both frozen and fully thawed after serving as overnight ice packs. Giving their all for the cause, these kernels exhaust their typically toothsome structure along with their magical healing qualities, making for some rather mushy bags of corn pulp in the morning. Sending them off in a blaze of glory, the best way I’ve found to appreciate the service of these vegetables is in a golden puree of rich, summery soup.

The term velouté typically refers to a silky-smooth sauce, but in this case, it was the only term that seemed sufficient to describe the creamy, luscious texture of such a full-bodied soup. Thickened not with added starches, gums, or flours, its the bulk of the corn itself that creates this winsome quality. It’s a good thing I’m so fond of this blend, served both piping hot and thoroughly chilled, because it looks like there will still be a lot more where that came from… At least until my thumb is on the mend.

Roasted Corn Velouté

1/4 Cup Olive Oil, Divided
5 Cups Corn Kernels (Thawed if Frozen)
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
2 Small Onion, Diced
4 Small Cloves Garlic, Minced
1/2 Medium Yellow Pepper, Diced
3 – 4 Cups Vegetable Stock
1 Tablespoon Lemon Juice
1/4 – 1/2 Teaspoon Cayenne Pepper

Preheat your oven to 450 degrees.

Combine the corn, 2 tablespoons of olive oil, salt, and pepper, tossing until the corn is evenly coated. Spread the corn mixture out evenly on a large baking sheet. Roast for about 15 minutes, stirring at the 10 minute mark, until the kernels look lightly toasted.

Meanwhile, heat the remaining oil in a medium saucepan and begin to saute the onion. Introduce the garlic and yellow pepper next, stirring frequently, until all of the vegetables are golden brown around the edges. Add in 3 cups of the vegetable stock along with the lemon juice and 4 cups of the roasted corn, and let everything simmer gently for 15 – 20 minutes.

Transfer everything into a blender and thoroughly puree, until perfectly smooth. Add cayenne pepper to taste, and the final cup of vegetable stock if you’d prefer a thinner texture. Stir in the remaining cup of roasted corn before serving.

Makes 4 – 5 Servings

Printable Recipe

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10 thoughts on “Frozen Corn is the Cure

  1. oh this is so lovely! thank you for sharing this!! I have so much corn as well and always looking for new ways to experiment :D just started following you, I have a vegan recipe/lifestyle & Cruelty-free beauty Blog as well, http://www.veganneeds.com
    so glad I found your blog & Happy to connect with you :)

  2. “Valoot is beaoot!” Sorry about that but my Aussie accent pronounced both words the same and you can forget that little French affliction on the end of Veloute, I had enough highschool French to be dangerous ;). I am going to make me some of this gorgeousness. I am going to heat it up and eat it with homemade bread. I am going to revel in the amount of carbs I have just ingested and I am going to feel glad that I am alive. Cheers for helping me feel glad that I am alive Ms Hannah :).

  3. Oh noooo! OUCH!!!!!! your poor thumb!!! I hope you feel better soon!!! At least you were able to find an upside to your injury… delicious soup!

  4. Corn is my new favourite. Didn’t used to like it when I was young but I have recently rediscovered it. Charred corn on the cob with lime butter is absolutely delicious! This velouté may become my new favourite too..it sounds delicious! love how you added the additional charred corn on top your soup. Hope your thumb heals quickly too. It sounds really painful :(

  5. Oh no, hope your thumb is all better now. My frozen first aid of choice is a bag of peas, after doing its duty, it gets re-frozen, never to be eaten. But your lovely corn soup would surely make any owie better. :-)

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