Chilled Corn Soup

Name: Chilled Corn Soup
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 4 large ears corn, shucked; 1/4 yellow pepper; 1/2 yellow heirloom tomato (about 5 ounces); 1/2 small sweet onion; 1 tbsp. fresh lime juice; Kosher salt; Queso fresco, cilantro leaves, and cayenne, for serving

By The Good Housekeeping Test KitchenPublished: Aug 1, 2019

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Mike Garten

Yields:

4 serving(s)

Total Time:

15 mins

Cal/Serv:

165

A new way to enjoy sweet summer corn, this 15-minute soup is the perfect starter to make ahead, chill, and let cool you down before dinner.

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Ingredients

4 large ears corn, shucked
1/4 yellow pepper
1/2 yellow heirloom tomato (about 5 ounces)
1/2 small sweet onion
1 Tbsp. fresh lime juice
Kosher salt
Queso fresco, cilantro leaves, and cayenne, for serving

Directions

1. Step 1Bring medium pot of water to a boil. Add corn and boil 2 minutes, then drain and run under cold water to cool.
2. Step 2Working over a bowl, cut kernels off cobs and use back of knife to scrape any remaining bits of kernels and juices. Discard cobs.
3. Step 3Transfer corn to blender along with pepper, tomato, onion, lime juice, and 1/2 teaspoon salt and puree until smooth. Refrigerate at least 30 minutes and up to overnight. Serve topped with crumbled queso fresco, cilantro, and pinch cayenne.

Nutritional Information (per serving): About 165 calories, 4 g fat (1.5 g saturated), 7 g protein, 330 mg sodium, 32 g carbohydrate, 4 g fiber

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