To me, corn screams summer and when sweet corn went on sale this past week, I was all over it! I have been incorporating corn into a variety of dishes, from simply grilling the cobs and slathering them with butter to making a corn salsa or adding them into a sauteed veggie side…I love it all!
My favorite though is this incredibly simple corn and avocado soup I’ve been enjoying during the heat of the day. It takes about 5 minutes total to prep and serve this light dish for lunch and then I have leftovers for the following day or two. The avocado makes for a creamy base and the sea salt and lime really bring out the sweetness of the corn.
You could also serve this soup in smaller portions in a martini glass for a summer appetizer or light start to a meal. I enjoy the rustic texture of the corn but feel free to strain the soup or press through a chinois prior to serving if you would prefer a smoother consistency.
Quick Raw Corn Chowder
Ingredients
3 ears of corn, husked and silk removed
1 avocado , coarsely chopped
3 Tbsp extra virgin olive oil
juice from 1/2 lime
1 small jalapeno, seeded and deveined, chopped
1 1/2 tsp sea salt (don’t leave out the salt, it makes a huge difference! Decrease if you aren’t a salt fan)
1 2/3 cup cold water
Serving ideas
sour cream and plain yogurt
chopped avocado
chopped jalapeno
chopped cilantro leaves
slice of lime
Directions
1. Place one ear of corn tip-down in the center of a large bowl and hold upright with one hand. With a knife, cut off corn kernels from top to bottom. Repeat with remaining two ears and set aside 1/4 cup corn kernels. Once you have removed all of the kernels, use the knife’s dull edge to scrape the cobs top to bottom on all sides, collecting remaining pulp and “milk” (the remaining juice in the kernels) in the bowl.
2. Transfer kernels, corn “milk” and pulp to a blender. Add remaining ingredients and blend for 1 minute or until well combined. Pour in bowls, garnish with the set-aside corn kernels along with desired toppings (I sprinkle mine with ground pepper, chunks of avocado and a bit of diced jalapeno) and serve immediately, or you can chill until ready to serve. Leftover soup will keep for about two or three days.
This recipe is featured at Slightly Indulgent Tuesdays at Amy’s Simply Sugar and Gluten Free blog this week!
