Here in Ottawa, I feel incredibly lucky to have access to so many fresh fruits and vegetables at my local Loblaws grocery store—especially during the summer and fall harvest. Zucchini, watermelon, corn, squash, tomatoes and more are some of my favourite options for making fresh and flavourful dishes that are light, refreshing and chock-full of vitamins and antioxidants. I can always find what I need for my latest recipe at Loblaw, and I love shopping there because I know I’m supporting a grocer that works in tandem with over 300 local Canadian vendors for the freshest produce around.
Loblaw recently teamed up with vegan YamChops butcher, Michael Abramson, to create some seasonal dishes that take advantage of the summer harvest, with one of the heartiest options being the corn and miso soup—it was a recipe I had to try!
This unexpected play on the classic Japanese soup is a fun and unusual way to embrace seasonal corn. Serve alongside tomato sushi for a lip-smacking savoury meal.
Difficulty Level: Intermediate Chef: Michael Abramson on behalf of Loblaw
- 12 ears of PC® Amaize Sweet White Corn (I used yellow corn from Loblaw)
- 3 tbsp PC® New World EVOO Extra Virgin Olive Oil
- 1 large Sweet onion
- 5 tbsp of White miso
- 2 tbsp Minced green onion
- Sea salt
- Black pepper
- Chili oil
- Peel and clean corn.
- Spread a clean kitchen towel over a cutting board. Slice off the point of the cob and stand corn in the centre of the tea towel. With a very sharp knife, slice off the kernels in strips.
- Place the corn cobs into a pot of boiling water, covering by about 2 inches. Bring to a boil and reduce to simmer.
- Simmer for 40-45 minute until the water is infused with Amaiz-ing corn flavour.
- Dice the onion.
- In another pot, heat olive oil over medium heat. Add onions and sauté for 4-5 minutes or until translucent.
- Add miso and one cup of your corn stock into the pot with the onions and whisk to dissolve the miso.
- Add your corn kernels and another cup of corn stock. Cook until the kernels are tender, 3-4 minutes.
- Once the kernels are tender, transfer them to a blender with an additional 1 ½ - 2 cups of your corn stock and puree until smooth and silky. This may have to be done in batches; do not fill blender more than half way with hot liquid.
- Return soup to a clean pot and heat over low until heated through. Season with salt and pepper.
- Serve topped with a swirl of chili oil and minced green onion.
It was a culinary adventure making this recipe and for those that like to try new things and fusion foods, this will be right up your alley.
I can definitely say that delectable fresh fruits and vegetables are right up there with my favourite foods. Finding new ways and recipes to enjoy them is always fun. And so is sharing them with friends. I’ve teamed up with Loblaw to giveaway* a $100 PC Gift Card to one lucky Canadian reader. You can enter in the giveaway widget below. Good luck friends!
How are you enjoying Canada’s harvest?
Whip up this soup today, and subscribe to my newsletter below for more tasty recipes like this one.
This piece is in collaboration with Loblaw Companies Limited.
*This giveaway is open to Canadian who have reached the age of majority. Giveaway ends September 12th 2016 at midnight EST. Good luck! This giveaway is in no way sponsored by Facebook, Pinterest, Twitter, Instagram or any other social media.