Chilled Corn Soup with Spicy Cilantro Drizzle
Fresh baby corn
5 cup(s), kernels, or frozen baby corn kernels, thawed if frozen, divided
2% reduced fat buttermilk
2 medium, white and green parts separated
Fresh lime juice
3 tsp(s), divided
1¼ tsp(s), divided
1 medium, seeded
- In a blender, purée 4 cups corn, the buttermilk, white scallion parts, 2 tsp lime juice, 1 tsp salt, and sugar until very smooth.
- Set a fine-mesh sieve over a large bowl. Press the mixture through the sieve and into the bowl. (Discard any remaining solids.) Stir in the remaining 1 cup corn. Refrigerate for at least 1 hour or overnight.
- In a mini food chopper, purée the green scallion parts, cilantro, oil, jalapeño, 1 tbsp water, and remaining lime juice and salt. (Or purée the ingredients in a bowl using an immersion blender.) Garnish the chilled soup with the cilantro drizzle and cayenne.
- Serving size: about ¾ cup