A refreshing roasted corn-off-the cob chilled soup
Corn on the cob is one of my favorite summertime foods. It’s such a fun food to eat. How many ways can you get around the cob? There’s the typewriter, which requires the sound effect, “Bing”, when you get to the end and then a roll back to the beginning of the next line. Then there is the traditional merry-go-round that requires merely rotating the cob clock-wise between fore fingers and thumbs, chomping all the while. And my new favorite passed down by my father-in-law this summer, the spiral. The name explains it all. Not only does the spiral look cool, it’s quite effective and has become part of my routine. So maybe I like corn on the cob so much because it is so fun to eat. Okay, Okay, I also like it because it is sweet!
For this recipe I roasted the corn to give it a little more depth and kick since I took all the fun out of enjoying eating it straight off the cob. I have used a cast iron skillet and a dry non-stick pan to roast the corn and both options work well.
This soup is quick to make so, as long as you have a cooler in the car on your road trip or a refrigerator at work this is a great quick meal or snack requiring no further preparation. Avocado gives the soup a nice creamy base and some of that “good fat” we all need. Adding lime keeps the avocado from turning brown and also adds brightness to the soup. Because I roasted the corn this wouldn’t be considered a raw soup, but you could certainly use fresh raw corn to join the raw food trend.
Seven ingredients, right into the food processor makes this the easiest soup. I reserved a ¼ of the roasted corn kernels, a small amount of bell pepper and red onion to garnish the soup. I served this soup with homemade whole wheat pita bread and lime wedges.
Makes about 3 Cups
Chilled Roasted Corn Soup
2 ears of corn
1 red bell pepper, medium dice, save some for garnish
1 avocado, remove skin and pit
1 TBSP nutritional yeast (optional)
¼ tsp. salt
2 TBSP lime juice
½ cup water
Basil and lime wedge for garnish
- Shuck the corn removing the husk and silk. Place corn in a preheated pan over medium heat. Let each side of corn start to brown up and almost blacken. Set aside to cool. Once corn is cool enough to touch remove the kernels and discard the cob.
- Add 3/4 of the roasted corn kernels, ¾ of the bell pepper, avocado, nutritional yeast, salt, and lime juice in a blender or food processor and blend until smooth. Add water as needed to reach desired consistency. Remove from blender and stir in remaining corn kernels. Refrigerate for at least 1 hour.
- To serve garnish with reserved bell pepper, basil, and lime wedge.