This week’s box is simply a-maize-ing

Written By Josh Jennings

Sweet corn, sweet bisque, (good dog!)

Check out the recipe below!

Curious about how the veggie box program works? Check out this page where I explain all about it.

Sweet corn is back in the box this week, and I couldn’t resist turning it into a silky, comforting bisque. This recipe is smooth, creamy, and endlessly adaptable—full of little variations so you can make it your own. It’s the kind of dish that reminds you how something simple, with the right touch, can feel downright abundant.

Also in the box: purple beans, a kitchen magic trick in themselves. They start out deep violet, then turn bright green when cooked. If you’ve got little ones around, let them see the change—it’s always a delight.

This Week’s Veggie/Goldi Box: Broccoli, tomatoes, sweet corn, colored peppers, purple beans, onions, cucumbers, jalapeño, and Asian eggplant


This Week’s Spice from Stock+Spice: Sweet Corn Bisque

Order a veggie box here - it’s a beautiful one!

Josh’s Noshes
Sweet Corn Bisque with a Creamy Jalapeño Swirl

🎥 [Watch the video demo here] to see how the soup comes together in my kitchen.

Spice Profile: basil, black garlic, garlic, marjoram, onion, oregano, porcini mushrooms, nutmeg, nutritional yeast, rosemary, sage, thyme, turmeric

Corn bisque is a French-inspired dish that has taken on a uniquely American flavor, since sweet corn is native to the Americas. Traditionally, a “bisque” is a smooth, creamy soup, and with corn at its peak, this version is summer in a bowl.

I’m adding a bit of spice and texture to mine by topping it with an optional, but highly recommended, creamy jalapeño and lime yogurt swirl and some crunchy roasted kernels! Also, you can change this recipe up by adding broccoli to the soup, or sweet peppers, really the options are endless!

Instructions:

  1. Make the stock: Shuck 4–5 ears of sweet corn and cut the kernels off the cob, and set aside. Place the empty cobs in a large pot, cover with water, and simmer for 15 minutes to draw out their sweet flavor. When finished, remove the cobs and discard.

  2. Build the base: In a soup pot, sauté 1 small, chopped sweet onion until translucent. Add the spice packet (2 tsp Stock+Spice Corn Bisque seasoning), and sauté 30 seconds to bloom the spices. Optional: deglaze with 2 Tbsp sherry.

  3. Cook the soup: Reserve a handful of corn kernels and set aside. Add the rest of the corn kernels, plus the cob stock to your soup pot with the onions and spices. Simmer for 15 minutes.

  4. Crisp garnish: Spread the reserved handful of kernels on a baking sheet and roast at 400°F for ~15 minutes until lightly crunchy.

  5. Make the creamy jalapeño swirl: Seed and chop 1 jalapeño. Puree it with 1 cup plain Greek yogurt, (or sour cream), and the juice of half a lime. Add 1 cup of hot soup gradually into the yogurt mixture to temper it.

  6. Finish: Puree the soup with an immersion blender or food processor until smooth. Serve hot, swirl in the jalapeño-lime blend to taste, and top with the roasted corn kernels. Add salt to taste.

Creamy, bright, and just a little spicy—this dish tastes like peak summer in a bowl. Enjoy!

Josh Jennings