Get June

Roasted Corn Soup with Charred Peppers

Use your June to roast corn cobs in their husks, then strip the cobs to make a savory corn stock base for a lush, creamy soup that doesn’t actually have any cream in it. If you like your soup very smooth, use a blender to puree the stock and vegetables together. Alternatively, you can set some kernels aside and stir them in at the end for more texture. Crumbled cotija, sliced radishes, cilantro and a dollop of creme fraiche or sour cream make colorful optional garnishes.

Prep Time — 40 min
Cook Time — 57 min
Servings — 4
Start Cooking Jump to Personalization Step

Ingredients

4 corn cobs, husks on

¼ cup water

1 bunch green onions

1 tablespoon canola oil

1 teaspoon crushed garlic

2 tablespoons diced jalapeno

1 lime

4 cups water

¼ pound padron peppers

1 tablespoon canola oil

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon salt

½ teaspoon black pepper

Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

App Store

Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

App Store

Save

Preferences

Prepare the corn

Place the corn cobs on the June Pan and add the water.

4 corn cobs, husks on

¼ cup water

June Pan

liquid measuring cup

Roast the corn

Place the corn on the middle shelf of the June Oven. Roast for 50 minutes, until the corn is tender. June will notify you when the corn is ready. Set aside to cool slightly.

Slice the green onions

Thinly slice the green onions. Separate the dark green parts and set aside for garnish.

1 bunch green onions

chopping board

knife

Husk the corn

Once cool enough to handle, remove the husk and silk from the corn cobs. Lay one corn cob lengthwise on a chopping board.

Strip the cobs

With the knife and cob parallel to each other, cut down the length of one side of the cob to slice off the corn kernels. Rotate the cob so the cut side is facing the chopping board and slice off another row of kernels. Keep rotating and cutting until you have removed all the kernels from the cob. Repeat with the remaining corn cobs and set the kernels aside. Reserve the cobs.

Start the soup

Heat the oil in a large pot over medium heat. Add the white and light green parts of the green onions along with the garlic and diced jalapeno. Saute, stirring occasionally, until the onions have softened, about 2 minutes.

pot

measuring spoons

1 tablespoon canola oil

1 teaspoon crushed garlic

2 tablespoons diced jalapeno

wooden spoon

Add lime zest and cook

Zest the lime directly into the pot. Reserve the zested lime for garnish.

zester

1 lime

Add the corn cobs

Add the stripped corn cobs to the pot, breaking in half with your hands to fit if necessary.

Add liquid and simmer

Add the water to the pot. Raise the heat to high and allow to come to a boil, then reduce to a simmer. Simmer for 20 minutes.

4 cups water

liquid measuring cup

Prepare the peppers

While the soup simmers, combine the peppers, oil, salt and pepper on the June Pan. Toss to coat.

¼ pound padron peppers

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon canola oil

Roast the peppers

Place the peppers on the middle shelf of the June Oven. Roast the peppers for 7 minutes, until they are tender and charred in spots. June will notify you when the peppers are ready. If they are ready before you’re done with the soup, remove them from the June Oven and set aside.

Blend the soup

Remove the stripped cobs from the soup and discard. Add the cooked corn kernels to the soup. Using an immersion blender, blend soup in pot until smooth. Process in batches if using a regular blender.

immersion blender

tongs

Finish the soup

Add the salt and pepper to the soup. If desired, add water by the tablespoon until the soup reaches your desired consistency. Ladle into serving bowls.

1 teaspoon salt

½ teaspoon black pepper

Finish the garnishes and serve

Remove the roasted peppers from the June Oven. Cut the zested lime into wedges. Garnish each soup bowl with a few roasted Padron peppers, the reserved sliced green onions and a wedge of lime. Serve hot.

lime wedges

chopped green onion

Connect your June Oven

By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.

[[ modalMessage ]]

Enter code

On your oven, enter the eight-digit security code shown below:

By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.

[[ pairingCode || "..." ]]

To send live video, cooking history, and other info to your device, your oven syncs data with June. More info

[[ modalMessage ]]

Success!

Your browser is now connected to your June Oven. When following along with our recipes, cook instructions will be automatically sent to your oven.

Your three year Premium subscription means unlimited access to tons of inspiring recipes. Enjoy visual ingredients and step-by-step videos to guide you.

Error

[[ errorMessage ]]

June Oven makes cooking perfectly easy. Not only do we want your cooking experience to be easy, we want your buying experience to be hassle-free. If you order your June Oven on juneoven.com, you'll be covered by our one year limited warranty and 100-day no questions asked return policy.

Whoops

Food should be unpredictable. Cooking it shouldn’t be. That’s why if you order before September 2017, you’ll be covered by our full 2-year warranty, and 100-day no questions asked return policy.