- 1 tablespoon olive oil
- 1 clove garlic, smashed and peeled
- 2 green onions, white and tender green parts separated and chopped
- 3/4 teaspoon ground coriander
- 3/4 teaspoon cumin
- 3/4 teaspoon chipotle chile powder
- 3 cups fresh corn kernels (from fresh ears of corn or frozen corn, thawed)
- 1 cup buttermilk
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 cup chopped cilantro (optional)
- Heat oil in a skillet over medium-low heat. Cook garlic, white parts of onions, coriander, cumin, and chile powder, stirring, until garlic and onions are tender, about 3 minutes. Add corn and cook, stirring occasionally, until tender, about 2 minutes.
- Transfer mixture to a blender. Add buttermilk, water, and salt and puree until smooth. Strain through a fine-mesh sieve, pressing on solids to extract as much liquid as possible. Discard solids. Chill at least 1 hour.
- Serve chilled, garnished with green parts of onions and cilantro (if using).
04/14/2018
recipepes.com
Chilled Corn Soup, recipe
PT15M
PT1H
5
455 calories
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