This recipe for chilled corn soup yields an incredibly sumptuous, velvety concoction—but it’s vegan—and nearly fat-free—and uses one of summer's best and cheapest vegetables. Use corn at the peak of freshness as this simple preparation will highlight corn’s natural sweetness.
4 large ears shucked corn
4 tablespoons canola oil
3/4 cup chopped onion
6 sprigs fresh thyme, tied in a bundle
3/4 teaspoon kosher salt, divided
1 garlic clove, minced
3 cups water
1/2 cups diced peeled avocado
1/2 cup diced radish
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon ground red pepper
How to Make It
Cut kernels from ears of corn to equal 6 cups; scrape “milk“ and remaining pulp from cobs using the dull side of a knife blade.
Heat oil in a large saucepan over medium flame; add onions, thyme, and 1/4 teaspoon salt. Reduce heat to medium low; cover. Cook 8 minutes or until onion is softened, stirring occasionally. Add corn kernels and garlic; cover. Cook 4 minutes; add corn pulp, water and remaining 1/2 teaspoon salt. Increase heat to medium-high; bring to a boil. Remove from heat; discard thyme. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Chill at least 4 hours.
Combine remaining ingredients in a small bowl. Ladle 1 cup soup into each of 6 bowls, top with 2 tablespoons avocado mixture.
Recipe Note: Wine-The effervescence of a beautiful blanc de blancs such as the grand cru from Pierre Peters contrasts the velvety texture of this soup beautifully.
We garnish this with everything from avocado, radish, and cilantro to cherry tomato pico de gallo to lobster knuckles with tarragon. Since the cooking time is minimal, this is best served no later than the day after it is made, and always served chilled—bringing it back to a boil will break the delicate bonds that the corn’s natural starches have formed.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
This was great. I cut the corn off the cob, scraped the pulp off, set it aside, and simmered three of the cobs, broken in half, in the 3 cups water for 20 minutes for extra flavor. Dumped the kernels and pulp in all at once, which was fine. An immersion blender made short work of pureeing. Instead of the avocado mixture, I garnished with chilled chopped steamed shrimp and julienned basil.
The soup is sweet and creamy. I used butter instead of oil for a richer taste. Very simple to make. This would be something new and different at a picnic party, pour into a tall slender cup and place in a bake tray filled with ice.
I am not one for cold soups, but decided to give this a try. It was wonderful! It's a bit time intensive, but well worth it. Loved the topping - nice compliment to the sweet corn. Very creamy texture soup without the calories.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!