MiSOgood Grilled Corn Soup
4 Ears Fresh Sweet Corn, Shucked
3 Tablespoons MiSOgood Sweet & Savory White Miso
3/4 - 1 Cup Hot Water
Preheat your grill to medium-high heat. Once hot, place the corn on the grill and cook for about 15 minutes, turning occasionally, or until lightly charred all over.
Alternately, to create that same toasty char indoors, preheat your oven to 450 degrees. Place the corn directly on the center oven racks and roast for about 20 minutes, using tongs to turn the ears every 6-7 minutes, until golden brown.
Let the corn rest for at least 10 minutes, until cool enough to safely handle. Use a very sharp knife to cut the kernels from cobs.
Reserve about 1/2 cup of the kernels and place the remainder of the corn in your blender. Add the miso and 3/4 cup of water. Puree on high speed, until completely smooth. Add more water if desired, to create a lighter consistency. Transfer to bowls and top with the reserved corn. Serve right away, or chill for 1 - 2 hours to enjoy cold.
Makes About 4 Cups; 2 - 4 Servings
Recipe created for MiSOgood by Hannah Kaminsky creator of the blog BitterSweetBlog.com