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Mexican Inspired Grilled Corn Bisque

This quintessential summer decadence highlights the sweet flavor of locally grown grilled yellow corn in tandem with the spice of Chef Judson’s signature hot sauce. While most bisque soups are laden with heavy cream and butter, this dish takes on a lighter fair substituting with roasted cauliflower and light coconut milk to add richness to the soup. Topped with cotija Cheese, smoked paprika and cilantro, this dish is simply divine.

Grilled Corn

Mexican Inspired Grilled Corn Bisque

By: Chef Judson Todd Allen

Serves: 4-5
Preparation Time: 25 – 30 minutes (includes prep and cook time)


Cooking Instructions
  • 6 Ears of Fresh Yellow Corn, Cleaned and shucked

    1/2 Medium Vidallia Sweet Onion, Cut into quarters

    1/2 Poblano Pepper, Cut into quarters

    1 cup of Light Coconut Milk

    1/2 cup of Vegetable Stock

    1/3 cup of Cauliflower

    3 Tbs Chef Judson Todd Allen Habanero Hot Sauce “Less Hot More Flavor”

    2 Tbs Extra Virgin Olive Oil

    3 Sprigs of Fresh Thyme

    1 tsp Sea Salt

    1 TBS Chili powder and smoked paprika blend

    1/4 cup Cotija cheese or Parmesan

    1/2 Lime Juice

    Chopped parsley for garnish

  • On a large sheet tray lined with parchment, place your veggies and herbs including corn on the cob, onion, poblano peppers, and cauliflower and thyme. Drizzle olive oil over the veggies and grill or roast at 450 degrees for 20 to 25 minutes (or until caramelized).

    After the veggies have grilled or roasted, cut the corn from the cob into a clear bowl.

    In a blender, add your roasted veggies, corn kernels, coconut milk, veggies stock, hot sauce and sea salt. Blend until smooth and creamy.
    Transfer the creamy corn bisque to a stock-pot over a medium heat and allow flavors to meld together.

    Top with cotija/parmesan cheese, smoked chili powder & paprika, lime and parsley.

    Serve either warm or cold.