Roasted Corn Makes For A Seriously Elevated Soup

Tis the season for biting into juicy, golden roasted corn on the cob right off the grill. Nothing beats that pop of summery sweetness, especially paired with a nice char for a flavorful taste of fire. Roasted corn on the cob is a warm-weather favorite, and with so many ways to prepare sensational summer corn, why not change up your dinner menu a bit? It's hard to choose the best way to prepare fresh corn, but a soup full of flavor might just be the highlight of your summer. No matter which mouth-watering recipe you use, one thing's for sure: roasting is the secret to amazing flavor in corn soup. 

Adding fresh, roasted corn to soup is a tasty way to stir the pot, and satisfy summer cravings. Inspired by the sweet and smoky taste of grilled corn on the cob, roasted corn soup is one of the many delicious takes on the classic. But you can spice up all kinds of soup recipes with this delicious summer ingredients. Even if you're making a cold soup, like chilled corn soup, roasting the corn first will help kick up your flavors and add heat—even without the temperature. Whether you're keeping it simple with butter and salt, or spicing it up with Cajun seasoning, roasting the corn first really packs in strong, smoky flavors. 

Roasted corn adds fiery flavor to your soup

 Why does roasting corn elevate its flavor? The process of roasting caramelizes the corn, bringing its natural sweetness forward to beautifully contrast with the smoky flavors of charred veggies. Though roasting might make your cook time a bit longer, the complex flavor profile is absolutely worth it for superior soup.

For the best result, roast corn for 10 to 15 minutes until the kernels start to brown, or leave them a little longer if you really love grilled flavors. If you prefer oven roasting, cut corn off of the cob and spread it on a baking sheet, then bake at 375 degrees Fahrenheit. If you're a grill master, skewer and roast the corn until lightly charred, then slice it off of the cob and add it directly to the soup pot.

Roasted corn adds texture and body to any soup, giving a juicy crunch to each bite. But for smooth spoonfuls, you can also use an immersion blender to turn your roasted corn, broth base, and additional ingredients into a creamy mixture. Perfect for big parties, you can fix a large pot of soup, and ladle out bountiful bowls of backyard barbecue flavor to all your guests.