Recipe: Chilled Sweet Corn Soup

What could be better than cold soup on a hot summer day? Sweet corn. Topped with avocado, lime, cilantro and jalapeño salad. You get a lovely meal with nourishing fiber, fats and phytonutrients in one bowl.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 yellow onion, chopped
• 7 ears fresh corn (6 + 1, divided)
• 1 cup whole milk
• ½ teaspoon kosher salt
• ½ avocado, diced
• ½ jalapeño, chopped
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice

Instructions

1. In a large pot, heat the oil over medium heat.
2. Add the onion and cook, stirring often, until tender and golden, for 6 to 7 minutes.
3. Over a large bowl, use a serrated knife to shave the corn kernels from 6 of the ears of corn (approx. 4 cups).
4. Stir the corn into the pot.
5. Add the milk, 2 cups of water and salt, and bring to a boil.
6. Add the corncobs (for added flavor) and simmer until the corn is tender, about 15 minutes.
7. Let cool, remove and discard the corncobs.
8. Puree the soup in a blender until smooth.
9. Refrigerate until well chilled, about 3 hours.
10. Shave the corn from the remaining ear of corn and add to a medium bowl.
11. Add the avocado, jalapeño, cilantro, and lime juice. Stir to combine.
12. Divide the soup among bowls and top with the corn salad.

Nutrition information

• Calories 246
• Total fat 11g
• Saturated fat 3g
• Protein 8g
• Carbohydrate 6g
• Dietary fiber 5g
• Sugar 14g
• Cholesterol 6mg
• Sodium 638mg