Chef, my Mexican wife absolutely loves sweet corn. As soon as I saw this I knew I had to make it for her. So, I went to a local corn stand and purchased 8 ears of corn (for $3.00) and doubled the recipe. I garnished it with nothing, as my wife loves corn...I didn't want to try to hide it. She couldn't get enough of it, Chef. Thank you so much.
Chef john i used your apple pie recipe and your mom's crust recipe and won a blue ribbon. About 20 other pies in contention. I had never baked a pie in my life before. Your an amazing teacher.
The higher percentage of corn you blend before cooking, the creamier it will get. This is because you release more "corn starch" before cooking it. In China, we have a "corn milk" drink which is blending all of the fresh corn kernels before cooking and without the butter. So it gets super smooth and creamy. It can be served hot, warm or cold. Very delicious!
Hey Chef John! So I watched this recipe yesterday because I bought fresh corn at the top of the week. This looked amazing, but I wanted something a touch heartier. So I used your recipe as a base, substituted the water for a vegetable broth, and added chunky cut carrots, red onions and celery as a flavor base and chopped small potatoes to make a corn chowder! Then garnished with sour cream, cheese, and a chunky guacamole! It was awesome! Thanks for the recipe inspiration!
If I wasn't already happily married I'd definitely propose to Chef John. Just imagine all the delicious food he'd make, and that soothing, happy, friendly voice of his always puts me in a great mood. Chef John is life! :D
It was 20 hours ago. I was working my construction job. It was a skyscraper, out in NYC. I was at around the 100 ft mark, putting in the windows. I feel my phone go off, but I know that using my arm to reach into my pocket would surely result to my doom. I had loose pockets, so I could read the notification by looking down. I could read, "Food Wishes: New video" Instinct took over as I reached for my phone to see the new Food Wishes video. I immediately plummet more than 150 feet, with my phone flying downwards slightly above me. I wake up the next day in the hospital. The nurse says that I broke nearly every bone in my body, and a few of my vital organs were punctured. "Where's my phone?" I ask. "When you fell, the phone landed on your abdomen, cushioning your phone's fall." "May I see it?", I asked, intending to watch the Food Wishes video. "Are you sure you have enough strength?" She asked, whilst picking up my phone. "Anything to see Food Wishes." I responded, not caring how much it would hurt. As I reach out to my phone, I wince from the extreme pain of everything in my right arm being shattered. I manage to grab the phone with 3 broken fingers, and go to the Food Wishes channel. I watch every last second of "Just Corn Soup", loving every last second of it. I regret nothing.
While researching my book, Midwest Maize (corn history), I ran across some recipes from the 1800s that are nearly as simple as this -- but they boiled the cobs, after cutting off the corn, to to wring every possible bit of corn flavor out of those ears. Oh -- and and the stage at which corn is juicy like that it known as the milky stage (also known as green corn). All types of corn, including popcorn, go through a milky stage. The advantage to sweet corn is that it stays sweet longer than other types of corn, so you don't have to cook it within minutes of picking it. And yes -- corn soup is delicious.
I was falling asleep on the couch and woke up to this at 1am. Now I'm hungry. 🌽 So isn't this the same as creamed corn? I have to go to the Farmers market and get me some corn!
Mmm. I love corn. The huge display of corn has recently arrived at my local market and now I know what I'm going to make with my first purchase of corn.
This is almost how my mom made creamed corn. She'd cut off the kernels, and as she said "milk the cob", throw that in her cast iron skillet with a little bacon grease, and simmer till done. Adding a lil salt and pepper to taste. It was heavenly. I expect this soup will too. Thank you Chef john.
Is it just me or why does american corn look so much more pale than the corn we get in germany. Our corn is pretty bright yellow. Like Traffic sign yellow. Whats the deal with that?
My food wish would be Trinidadian Style Corn Soup. Thanks for your vids, I love this one because it's so simple, but still technique involved. I had to watch it based on your corn sauce for your scallops a couple years back. Which I made and were epic.
Was great as just corn but was scrumptious with bacon bits & fresh roasted/peeled/diced green chilis- and of course we always double-down on whatever cayenne you use for the muggles! NM style!
Omg I'm so full chef John!!! Tonight I made your Swedish meatballs and Syracuse salt potatoes for dinner and I went the extra mile since I had left over cream and made your grandpas strawberry shortcake. Best Tuesday night ever #foodbaby
I think corn on the cob is the one thing I've missed since getting braces. This is probably the best alternative I've seen. I prefer most things in soup form anyway.... Thanks!!
Tried it today. Excellent! And, I now have a base to go wild with. I did have to make one change. I used frozen corn, and added a bit more corn to the blender to make up for the loss of the corn milk. "Fresh" corn around here is only fresh in the sense that it has never been frozen, and not fresh in the sense of picked today, yesterday or the day before that.
Chef! love all your videos! i cant believe i never found you earlier! finally subscribed the other day!!! greetings from an American living and cooking here in Argentina!! thanks for everything!!!
Another good way to remove corn from the cob is to use a tube pan or angel-cake pan. Stick the end of the ear of corn into the central "chimney" of the pan and scrape down with a sharp knife. The center will keep the ear from wobbling, and the kernels and liquid fall neatly into the pan. (I also think your soup could use some black pepper, although white pepper would be less visible.)
"And by better I mean butter" 😂😂😂😂😂😂😂😂😂😂😂 this entire video was by far the funniest one ever!!! I could be wrong, but it feels like it now, like butter 😎
I dunno man, I think I have that title. I'm so popular that my fans stalk me, I had to pop one upside the ear the other day, told him he butter stay away.
the best summer soup IMO is potato soup with ginger, garlic and cayenne. Also: could you possibly use a leftover grilled corn cob for this? For a little smoky flavor
Chef I really hope you'd make a video about how to style your food for camera or presentation, since ALL of your recipes look good on camera! Also thanks for the nice new corn-on-the-cob recipe.
I've noticed you feature a lot of recipes requiring "fresh cold water"... do you have any recommendations for those of that prefer "old lukewarm water"?
Every time I go to the blog post for one of the recipes you refrence, and I never see anything there. I will try again this time but... I dont have high hopes. Thanks for the video tho.
I'm tryna use up my surplus of bean soup mix. Any suggestions of what I can do with my mixture of beans i.e. dried peas, barley, red lentils etc besides making soup? Getting real tired real fast with soup all day err day 😅
Check out the recipe: www.allrecipes.com/Recipe/254945/Chef-Johns-Just-Corn-Soup/
Chef, my Mexican wife absolutely loves sweet corn. As soon as I saw this I knew I had to make it for her. So, I went to a local corn stand and purchased 8 ears of corn (for $3.00) and doubled the recipe. I garnished it with nothing, as my wife loves corn...I didn't want to try to hide it.
She couldn't get enough of it, Chef. Thank you so much.
(: Your comment made me smile. You're lovely to your wife!
This is such a "sophomore year in college and I have no money" recipe. Perfect.
Chef john i used your apple pie recipe and your mom's crust recipe and won a blue ribbon. About 20 other pies in contention. I had never baked a pie in my life before. Your an amazing teacher.
The higher percentage of corn you blend before cooking, the creamier it will get. This is because you release more "corn starch" before cooking it. In China, we have a "corn milk" drink which is blending all of the fresh corn kernels before cooking and without the butter. So it gets super smooth and creamy. It can be served hot, warm or cold. Very delicious!
Hey Chef John! So I watched this recipe yesterday because I bought fresh corn at the top of the week. This looked amazing, but I wanted something a touch heartier. So I used your recipe as a base, substituted the water for a vegetable broth, and added chunky cut carrots, red onions and celery as a flavor base and chopped small potatoes to make a corn chowder! Then garnished with sour cream, cheese, and a chunky guacamole! It was awesome! Thanks for the recipe inspiration!
That sounds good
Excellent.. I like the idea .. BRAVO....!
Everyone in my family thinks I'm a great chef now. I can't thank you enough chef John!
Does anyone else immediately like the video before you even watch it? I'm always excited for Chef John's videos! :)
If I wasn't already happily married I'd definitely propose to Chef John. Just imagine all the delicious food he'd make, and that soothing, happy, friendly voice of his always puts me in a great mood. Chef John is life! :D
Yuuuumm!! My dad could sit down and eat an entire field of corn if you let him. I'll have to make this for him as a surprise!
It was 20 hours ago.
I was working my construction job.
It was a skyscraper, out in NYC.
I was at around the 100 ft mark, putting in the windows.
I feel my phone go off, but I know that using my arm to reach into my pocket would surely result to my doom.
I had loose pockets, so I could read the notification by looking down.
I could read, "Food Wishes: New video"
Instinct took over as I reached for my phone to see the new Food Wishes video.
I immediately plummet more than 150 feet, with my phone flying downwards slightly above me.
I wake up the next day in the hospital.
The nurse says that I broke nearly every bone in my body, and a few of my vital organs were punctured.
"Where's my phone?" I ask.
"When you fell, the phone landed on your abdomen, cushioning your phone's fall."
"May I see it?", I asked, intending to watch the Food Wishes video.
"Are you sure you have enough strength?" She asked, whilst picking up my phone.
"Anything to see Food Wishes." I responded, not caring how much it would hurt.
As I reach out to my phone, I wince from the extreme pain of everything in my right arm being shattered.
I manage to grab the phone with 3 broken fingers, and go to the Food Wishes channel.
I watch every last second of "Just Corn Soup", loving every last second of it.
I regret nothing.
While researching my book, Midwest Maize (corn history), I ran across some recipes from the 1800s that are nearly as simple as this -- but they boiled the cobs, after cutting off the corn, to to wring every possible bit of corn flavor out of those ears.
Oh -- and and the stage at which corn is juicy like that it known as the milky stage (also known as green corn). All types of corn, including popcorn, go through a milky stage. The advantage to sweet corn is that it stays sweet longer than other types of corn, so you don't have to cook it within minutes of picking it.
And yes -- corn soup is delicious.
I was falling asleep on the couch and woke up to this at 1am. Now I'm hungry. 🌽
So isn't this the same as creamed corn?
I have to go to the Farmers market and get me some corn!
I was so happy with the garnish at the end. I felt fulfilled.
Mmm. I love corn. The huge display of corn has recently arrived at my local market and now I know what I'm going to make with my first purchase of corn.
Your recipes are so fun, but elegant. Thanks for posting 😄
john, you're my favorite on TH-cam. thank you, sir.
This is almost how my mom made creamed corn. She'd cut off the kernels, and as she said "milk the cob", throw that in her cast iron skillet with a little bacon grease, and simmer till done. Adding a lil salt and pepper to taste.
It was heavenly. I expect this soup will too.
Thank you Chef john.
Is it just me or why does american corn look so much more pale than the corn we get in germany. Our corn is pretty bright yellow. Like Traffic sign yellow. Whats the deal with that?
I've never been disappointed by Chef John until now :(((
My food wish would be Trinidadian Style Corn Soup. Thanks for your vids, I love this one because it's so simple, but still technique involved. I had to watch it based on your corn sauce for your scallops a couple years back. Which I made and were epic.
It is 11:46 P:M right now, where I live. Your cooking makes me so hungry. Not a bad thing.
you got them mad skillz brah
I love listening to u talk!!
Was great as just corn but was scrumptious with bacon bits & fresh roasted/peeled/diced green chilis- and of course we always double-down on whatever cayenne you use for the muggles! NM style!
Yup..... Gonna make this sometime this week. Yum!!
thank you for the late night post for us night owls!
Glad you are back Chef John!
Yum. Definitely going to try this.
Corn-gratulations chef John on yet another corn-patible cereal killer recipe:)
Omg I'm so full chef John!!!
Tonight I made your Swedish meatballs and Syracuse salt potatoes for dinner and I went the extra mile since I had left over cream and made your grandpas strawberry shortcake.
Best Tuesday night ever
#foodbaby
watching these videos is the highlight of my day!!!! :)
This recipe is amaizing.
Don't encourage him, jbooks! ;)
👍👍👍
Farmers Market is today, this corn soup is tonight!
Your videos are my favorite.
I think corn on the cob is the one thing I've missed since getting braces. This is probably the best alternative I've seen. I prefer most things in soup form anyway.... Thanks!!
Tried it today. Excellent! And, I now have a base to go wild with. I did have to make one change. I used frozen corn, and added a bit more corn to the blender to make up for the loss of the corn milk. "Fresh" corn around here is only fresh in the sense that it has never been frozen, and not fresh in the sense of picked today, yesterday or the day before that.
Chef! love all your videos! i cant believe i never found you earlier! finally subscribed the other day!!! greetings from an American living and cooking here in Argentina!! thanks for everything!!!
Well chef as always ty for sharing with us
Chef John it's 1:32am and I just got the notification your video posted. Hell yeah!
Thanks for the corn cutting tip!
we love you chef john!!!!!!!
🎵 'Tis the gift to be simple🎵...🙂
Happy birthday, Chef John! お誕生日おめでとうございます！(In Japanese)
Chipotle adobo is ideal for this. Corn sweetness and smoky spiciness compliment each other perfectly.
Yummyyyyyyyy...! Thanks Chef John.
Best wishes from Turkiye ... ( NOT Turkey..! but TURKIYE )
Another good way to remove corn from the cob is to use a tube pan or angel-cake pan. Stick the end of the ear of corn into the central "chimney" of the pan and scrape down with a sharp knife. The center will keep the ear from wobbling, and the kernels and liquid fall neatly into the pan. (I also think your soup could use some black pepper, although white pepper would be less visible.)
You are the vixen of your favorite fixin's
It is simple and delicious :)
Chef John, you are truly amazing, dear!! And this soup, it looks great! ☺👍
Looks tasty!!! Will definitely try it!!
Your Just Corn soup looks Just Amazing... Thank you Chef! :)
Happy belated birthday, Chef John! Thank you for being wonderful!!
YESSS, I can't wait to try this.
Oh my god this looks so delicious😲😍. I love your channel and you always manage to surprise me😁
Looks so delicious!
Happy Bday!!! You're the gangsta chef! Kudos!!
mmmm....yum! reminds me of crema de elote soup, which is delicious. thanks for sharing! 😊😊
Yay! A new recipe!
Delicious
Can we use olive oil as a replacement for the butter?
Please make magic cookie bars, I emailed the recipe three years ago :P
Rumours say this corn soup recipe was recommended to him in 1993.
Too much sugar gives people diabetes.
I could watch your videos all day long even if the only two things from you I have ever cooked myself are the mencakes and the asparagus pastry
Corn soup is one of my favorite things in the world...then take the cobs and make corn cob jelly 😋
Happy birthday Chef John!
Going to the farm market so I can make this. thanks so much.
"And by better I mean butter" 😂😂😂😂😂😂😂😂😂😂😂 this entire video was by far the funniest one ever!!! I could be wrong, but it feels like it now, like butter 😎
thanks! yum! any thoughts on a sub for the butter for us dairy free folk?
I need something like this right now :)
LOVE IT
Very nice simple, but yet I'm guessing delicious soup Chef! TFS :)
This seems like it would be great adapted into an Asian style dessert.
Nice recipe chef! But can I make it without the corn?
This looks souperb
I was expecting Just Corn Soup, but instead I got Just Corn Soup and a Spoon! I want my 5 minutes back!!
Try it with peaches and cream sweet corn. That would be good!
Chef John corny as always..
Maybe you will catch his ear with that joke.
shawnski001 I have been called the Kernel of Comedy
I dunno man, I think I have that title. I'm so popular that my fans stalk me, I had to pop one upside the ear the other day, told him he butter stay away.
Great dish. He's definitely turned the CORNer.
da-dum-tssss
the best summer soup IMO is potato soup with ginger, garlic and cayenne.
Also: could you possibly use a leftover grilled corn cob for this? For a little smoky flavor
Chef I really hope you'd make a video about how to style your food for camera or presentation, since ALL of your recipes look good on camera!
Also thanks for the nice new corn-on-the-cob recipe.
As most of the time I like your recepes. Got a stupid question. When cutting the corn off the cob. How far do you "cut" in?
Finally, a simple yet fantastic and amazing looking soup! Thanks so much for this recipe!
Also, just curious, what is your profile picture? :D
yummy thanks
chef John, where i life i can't find the white but only the yellow corn. Can i use it instead or is there a difference?
If I dont have a stick blender it's fine to just pour the whole pot into a blender right?
I've noticed you feature a lot of recipes requiring "fresh cold water"... do you have any recommendations for those of that prefer "old lukewarm water"?
This looks very good. I think the only thing I'd do different is fresh black pepper rather than cayenne.
@Chef John is there a way to make this without an immersion/stick blender?
Chef John have you ever tried chocolate zucchini bread? You should make a video on it.
Every time I go to the blog post for one of the recipes you refrence, and I never see anything there. I will try again this time but... I dont have high hopes.
Thanks for the video tho.
You're in luck, it's there.
Maybe you go too early
chef u rock
I'm tryna use up my surplus of bean soup mix. Any suggestions of what I can do with my mixture of beans i.e. dried peas, barley, red lentils etc besides making soup? Getting real tired real fast with soup all day err day 😅
Happy birthday Chef John! :D
Looks delish but can't say I've ever found myself eating corn on the cob wishing it were soup.....but maybe now I might.
Chef John i like your slang that you drop in. Where did you grow up and whats the back story behind you?
I died laughing on the Jason Bourne part that was greatly worded.
I was wondering this for the longest time, but what do you mean when you say hot plate or hot bowl?
fantastic :D
Does this turn out kinda like grits? It looks like it might be close to the flavor and texture if you make grits like I do.
Jason Bourne of Just Corn in theaters soon!
Can I use canned corn or frozen packet corns instead?
what knives do you use?