This light, refreshing sweet corn soup is the perfect palate cleanser, just in time for summer. Serve as an intermezzo or as a small dessert.
I’ve been in Ohio for about two years now, and there are qualities I like about it and qualities I don’t. I won’t go in into the traits I find negative, but one of the features I do enjoy is the really really really good summer produce. The sweet corn here is something else.
Like many produce freaks, I indulge in this summer freshness with gusto, eating all the corn I can get my little paws on. Jason doesn’t really eat to much corn because…uh…digestive complications, which means that all the corn that comes into the house goes right to me.
I love roasted or grilled corn, but there’s something to be said about the lush, sugary freshness of raw kernels incisor-torn from the cob. They are so plump with juice that they are prime for making chilled soup. In the past, I mainly defined chilled soup as “annie-was-too-lazy-to-push-buttons-on-the-microwave,” but this summer I’d like to expand into “this was meant to be served cold.” Chilled cuke bisques and the like. I used to love love LOVE summer strawberry soup, but unfortunately that definition seems to have shifted to “smoothie bowl,” which doesn’t sound half as romantic as strawberry soup.
Not that I don’t like a good smoothie bowl. Duh.
This soup is pure simplicity, both in execution and flavor. Strip the kernels off and toss them into a food processor with some almond milk and a little cinnamon. Blend it all up and then strain out the solids. Cut some watermelon into little tiles, rinse off some fresh blackberries and basil, and that’s it.
He following recipe makes a small batch to be served in little vessels. You can use it as a palate cleanser in between meals, or as a very light dessert. It will taste good if you overindulged on the ‘Q or potato salad-what-have-you. It’s a nice little touch that your Memorial Day guests will definitely enjoy. It’s also nice as a standalone refreshing sip after a hot day out in the sun.
What’s your favorite way to eat sweet corn?
Chilled Sweet Corn Soup
yeilds 4 small, cup-size servings (approx 4-6 oz/serving)
- 6 very fresh ears of shucked corn
- 1 cup of unsweetened, unflavored almond milk
- 1/2 tsp cinnamon
- about 2 tbsp maple syrup
- 3/4 cup watermelon, cut into tiles (not cubes)
- 1/4 pint blackberries
- handful of basil leaves
- Strip the corn and discard the cobs. Place the kernels, almond milk, and cinnamon in a blender or food processor.
- Pour liquid into a flour-sack cloth or nut-milk bag and strain out all the solids. Discard solids.
- Taste, add maple syrup as desired.
- Divide among serving cups and add watermelon, blackberry, and basil