Fresh corn on the cob is a sweet summer delight, and this simple recipe shows off those tender kernels to their best advantage. The dish also features heart-healthy onions and olive oil, colorful vitamin-rich red bell peppers, and a touch of reduced-fat sour cream to make a velvety, luxurious soup that will win raves whenever you make it.
We serve this creamy corn soup chilled for a refreshing first course, or as a main meal with a salad of crisp greens and perhaps some corn muffins. Summer ease and summer flavors combine to make this a winning recipe.
4 ears sweet corn
2 tablespoons olive oil
1 1/2 cups chopped onion
1 teaspoon salt
1 cup reduced-fat sour cream
2 tablespoons minced fresh cilantro
2 bell peppers, roasted, peeled, and chopped
Chopped fresh cilantro, for garnish
1. With a sharp knife, cut the corn from the cobs. In a small saucepan, bring 2 cups water to a boil. Add the cut corn and simmer until tender, about 7 minutes, stirring to prevent corn from sticking. Allow to cool a bit.
2. In a blender or food processor, blend the corn with its cooking liquid, then press through a strainer or remove the tough parts. Set the corn puree aside.
3. Heat the oil in a frying pan. Add the onion and saute it until it is soft. Return corn to blender or food processor. Add onion, salt, and sour cream. Blend until the mixture is smooth. Pour the mixture into a bowl, and stir in the chopped peppers. Chill the soup.
4. Serve the chilled soup sprinkled with chopped cilantro.
Adapted from Cold Soups, by Linda Ziedrich (Harvard Common Press, 1995). Copyright (c) 1995 by Linda Ziedrich. Reprinted by permission of Harvard Common Press.
Adapted from Cold Soups, by Linda Ziedrich (Harvard Common Press, 1995).