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Corn Soup Shooters

Fun and delicious, creamy corn soup shooters topped with mini grilled cheese sandwiches make a whimsical appetizer or starter course.


2 cups plus 1 Tbsp. corn kernels
1 cup Markon First Crop Potatoes, peeled and cubed
1/2 cup Markon First Crop Yellow Onions, diced
1 Tbsp. Ready-Set-Serve Peeled Garlic, minced
2 cups vegetable stock
1 cup heavy cream
Salt and pepper, to taste
4 slices of sourdough bread
2 Tbsp. unsalted butter, softened
1/2 cup Colby Jack cheese, grated
1 Pasilla chile pepper, roasted and peeled
1 large Markon First Crop Shiitake Mushroom, roasted and sliced lengthwise
1/4 cup micro greens


Saute corn (reserving 1 Tbsp.), potatoes, onions, and garlic until browned. Add stock and simmer until potatoes are fork tender. Puree mixture; add cream and whisk until incorporated. Season with salt and pepper.
Spread butter on one side of each sourdough slice. Place two slices butter-side down on hot griddle. Top each slice with grated cheese and either a slice of pepper or mushroom; top with remaining bread, butter-side up. When cheese begins to melt and bread is browning, carefully flip sandwich. Continue cooking until the other side is browned and cheese is soft. Remove from heat.
Fill shot glasses with corn soup. Using a sharp knife or biscuit cutter, punch out mini-grilled cheese squares just large enough to cover glass opening. Top each shot glass with a mini-sandwich and equal portions of micro greens and corn kernels.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.