10 ears sweet corn
1 jar Bellisari’s Barista Sauce
2 medium onions
1 Tbsp. vegetable oil, olive oil, or butter
1 tsp. fine sea salt plus more to taste
1 medium potato
4 cups water, chicken broth, or vegetable broth
Optional garnishes: Diced roasted green chile, chopped cilantro, diced avocado, diced tomato, crumbled Cotija cheese
Using a large hole grater nestled in a very large bowl, grate off the corn kernels from the cobs. Use the blunt side of a knife blade to scrape remaining liquid and corny bits into the bowl after you grate each cob. Set aside this luscious raw corn puree.
Peel and chop the onions. In a large pot, heat the oil or butter over medium heat. Add the chopped onions and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the onions wilt, about 3 minutes.
Meanwhile, peel and chop the potato. Add the potato and water or broth to the pot. Bring to a boil. Cook until the onions and potatoes are very soft, about 10 minutes. Add the corn purée and Bellisari’s Barista Sauce
. Cook until everything is heated through, about 2 minutes. Puree with an immersion blender or in batches in a blender or food processor.
Add salt to taste. (Do this at the temperature at which you plan to serve the soup; chilled soup will need more salt than hot soup because cold dulls flavor.) Note that you will need to add a fair amount of salt if you used water as your base liquid. Keep adding salt, about 1/4 teaspoon at a time, and taste until you notice a jump in the corny flavor. Enjoy!