Grilled Corn Soup
From Silk Routes
- 1/4 kg medium shrimps, heads separated
- 5 cups water
- 2 ears of corn with husk
- 1 teaspoon oil
- 1 teaspoon butter
- 100 g pork belly chopped
- 2 bacon strips
- 1 onion bulb chopped
- 2 medium sized ripe tomatoes chopped
- 3 garlic cloves chopped
- salt and pepper
- 3-4 sprigs cilantro (optional)
Make the shrimp stock by boiling all the shrimp heads in 5 cups of water. Reduce until stock is about 3 cups. If you have a potato masher start squeezing out the yummy juices out of those heads. You know you’re in good shape when you see an orange film on top of the stock. Peel the remaining bodies.
Meanwhile, soak the corn in water for about 10 minutes. The wet husk prevents it from burning easily and helps steam the corn. Place the corn on a high heat grill, turning the cob every so often to cook evenly. Grill the corn until the husk is well charred to induce that smoky aroma. Peel the husk off and grate the kernels. You may chop the kernels further if you don’t want them chunky.
In a sauce pan over medium heat, heat the butter and oil. Render the fat of the pork belly and bacon for 7-10 minutes. Throw in the onions, garlic and tomatoes and saute until onion is translucent. Pour in the stock and corn. Let it simmer for 10 minutes. Season to taste. Serve hot and top it with cilantro.