A creamless corn soup made with of a sweet corn puree with a lime crema and basil. Thrown together in one pot and have dinner on the table in under 30 minutes!
I am breaking out of the norm and serving you soup during summer.
You see, certain dishes tie to a time in the past where spirts were high, the sun was shining and food brought comfort among friends. With every thought of said dish, time rewinds and I instantly start to grin.
A few years ago for my fiancé and I’s first anniversary we took a trip to Puerto Vallarta, Mexico. Gorgeous scenery, first class resort, stellar food and potent cocktails. What else could we ask for?
Of the lime shrimp ceviche that we ate daily for lunch and the 5 star steak filets, the one dish that still makes our mouth water is the Sweet Corn Soup; a creamless puree of sweet corn with mascarpone and basil. Still baffled on how they achieved such creaminess without cream. Granted, my hips thank the soul that master minded this creation.
Every night, we would sit down for our ocean side dinner and upon completion of ordering our drinks, our favorite starter would arrive. These waiters were good. We quickly became friends as the trip went along. It happens as cocktails start to flow. You know because you are friends with everyone when that happens.
As I came home, I knew I had to recreate it. Stat. Attempting to create the silky consistency that we fell in love with. But I wanted to keep the focus on the corn. Duh. So I didn’t venture down the road of adding potatoes for the creaminess. That route reminded me a chowder, and this soup was lighter; more summery than a warm, winter bowl that hugged your insides. But don’t get me wrong, this soup still hugs your inside, just doesn’t grab onto your hips.
A bit of cauliflower is added but not too much as the corn is the star here. A few other ingredients –milk, garlic, onion, carrots, and celery– are added to a roaring pot of chicken broth, allowing to cook for a short time, then all thrown into a blender (or an immersion blender like I did) to create a pure silk consistency. If you do not have an immersion blender, you need to get on this wagon. It is a handheld blender that allows you puree soups such as this, to things such as crumbling ground beef for the prefect taco meat.
Rather than finishing the soup with mascarpone, I blend Greek yogurt with a touch of almond milk and fresh lime juice for a flavor punch. Then on goes the basil.
This summer I am declaring dependence on living off fresh produce so dishes like this can shine. What’s not to love about taking a trip down memory lane to a time of sipping margaritas and crashing waves?
So break out of the norm. Corn soup is on deck!
A creamless corn soup made with of a sweet corn puree with a lime crema and basil. Thrown together in one pot and have dinner on the table in under 30 minutes!
10 minPrep Time
20 minCook Time
30 minTotal Time
Yields 6
Save RecipeIngredients
- 1/2 medium head cauliflower, cut up
- 6 cups low sodium chicken broth
- 1 cup almond milk
- 1 tsp Salt
- 1 tsp Pepper
- 2 tsp garlic powder
- 1 Tbsp butter
- 1 white onion, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 8 ears fresh, sweet corn (reserving 2 cups)
- Lime Crema:
- 1/2 cup non fat plain greek yogurt
- Juice of 1 lime
- For Garnish, thinly sliced basil
Instructions
- For the Soup: In a large sauce pan, add the cauliflower and chicken broth. Boil the cauliflower until fork tender, about 8 minutes. Add contents to a blender and puree. Prop lid and cover with a towel to allow steam to release while blending. Add the almond milk, salt, pepper and garlic powder and mix well. Set aside.
- In the same sauce pan, add the butter and allow to melt over medium heat. Add the chopped onion, carrots and celery. Sweat for 8 minutes or until vegetables are softened.
- Add the corn and allow to cook for 5 minutes. Add the veggies to the blender and puree. You may need to work in batches if you have a smaller blender. Or add the puree to the sauce pan with the veggies and using an immersion bledner, puree.
- For the Crema: In a small bowl, mix the yogurt and lime juice.
- To serve: Serve the soup garnished with the lime creme and basil.
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