Velvety corn soup to cool you down! Minimum ingredients so you have lots of Pure-Corn-Flavor. Roasted Pepper with Jalapeño and EVOO adds just the right punch of interest.
I must say… thus is HOW you make Corn Soup! The cold cool-you-down variety.
The difference from all the rest?
The recipe is mostly corn. No confusing ingredients which take away from the pure corn flavor.
As it turns out it’s light in calories, fat and sodium – yea!
Three main ingredients: Corn, Scallion Whites and Garlic!
Plus salt & pepper, turmeric, water and healthy oils.
I do not use any strong seasonings here – to let the corn flavor shine.
The garnish is dotted on top of the soup and gets swirled in as you eat it.
The extra virgin olive oil in the Roasted Pepper & Jalapeño mixture will trail on top of the soup for a pretty presentation.
Want a spicier soup? Add a pinch of cayenne pepper to the garnish.
Enjoys this perfectly velvety soup – do not miss the step of straining the soup… only takes a minute and is worth it!
Visit a farmers’ market in the summer ~ and purchase your corn from the farm who grew it!
Break the ear of corn in half – it will stand flat; cut with a serrated knife
Did you know?
Only a small percentage of sweet corn grown in the U.S. is genetically modified, according to the USDA. Most GMO corn is used in processed foods like corn chips, breakfast cereals, high-fructose corn syrup and corn oil, or turned into livestock feed and ethanol.
One plain ear of corn has about 100 calories, similar to an apple. And with nearly 3 grams of fiber per serving, corn can help you feel full longer, so you’re less likely to overeat and pack on the pounds.
An ear of sweet corn has less than half the sugar of a banana and only about one-third the sugar of an apple.
Cooking sweet corn actually boosts its benefits. Researchers found that while sweet corn loses vitamin C during cooking, its antioxidant activity increases.
Few things say “summer” like a freshly picked ear of sweet corn!
Enjoy this marvelous corn recipe!
Karen
