Chilled Corn Soup with Spicy Cilantro Drizzle
3
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Keep this recipe in your back pocket when summer corn is at its peak. The corn’s sweetness, the buttermilk’s silkiness, and the pops of flavour from the lime juice, jalapeño, and fresh herbs make this soup irresistible. In-season corn is ideal for this recipe, but if it’s not available, thawed frozen corn kernels are the next best (and sweetest) thing.
Ingredients
Fresh baby corn
5 cup(s), kernels, or frozen baby corn kernels, thawed if frozen, divided
2% reduced fat buttermilk
1½ cup(s)
Scallions
2 medium, white and green parts separated
Fresh lime juice
3 tsp(s), divided
Table salt
1¼ tsp(s), divided
Sugar
1 tsp(s)
Cilantro
½ cup(s)
Olive oil
1 tbsp(s)
Jalapeño pepper
1 medium, seeded
Cayenne pepper
1 pinch(es)
Instructions
1
In a blender, purée 4 cups corn, the buttermilk, white scallion parts, 2 tsp lime juice, 1 tsp salt, and sugar until very smooth.
2
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.
3
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.
4
Serving size: about ¾ cup
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