Japanese Corn Potage
- 45 min
- Serves 2
- 8 ingredients
15 minutes to prep, 30 to cook. A silky Japanese-inspired corn potage that blends sweet corn, buttery sautéed kernels, and a hint of red spice. The soup is finished with a creamy broth and topped with crisp dark garnish and fresh herbs, making it a comforting yet elegant starter.
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Method
Melt butter in a pan.
Add corn on the cob to the hot butter and sauté until browned.
Season the corn with red spice.
Cut the kernels off the corn cobs.
Sauté the chopped white onion with SAXA salt.
Add the sweetcorn kernels to the pan and continue sautéing with the onion and red spice.
Simmer the corn cobs in a pot of liquid until tender.
Remove the cooked corn cobs from the pot.
Blend the simmering liquid until smooth.
Return the blended mixture to a pan and add the white liquid.
Cook the combined liquid mixture, stirring occasionally.
Taste and adjust seasoning as needed.
Garnish the soup with dark brittle strips and scattered green herbs.
Tips while you cook
- Brown the corn cobs first
- Sauté the corn on the cob in butter until browned before removing the kernels.
- Simmer cobs for tender broth
- Simmer the whole corn cobs in liquid until tender, then remove them before blending.
- Blend before adding extra liquid
- Blend the simmering liquid until smooth, then return it to the pan and add the white liquid before final cooking.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Sam Jones’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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