‘Tis the season for delicious corn!
No matter what your favorite corn treat is (corn on the cob, corn salsa, corn salad …. the list goes on), summer is the perfect time to get the very best of the vegetable. I found this interesting twist on corn soup from Martha Stewart. It’s served cold and there’s no cooking involved (bonus!). With the addition of Southwestern flavors, the soup has a bit of a kick. I found Martha’s original recipe to have far too much lime juice, so I’ve adjusted the amount for a less citrusy taste. I also wanted a little more heat, so I’ve tweaked the amount of cayenne pepper.
If you’re looking for something colorful and a little different to serve at your next summer barbecue, try this soup for yourself!
CHILLED CORN AND SHRIMP SOUP
Servings: About 4
40 ounces frozen corn kernels, thawed
1 cup low-fat plain Greek yogurt
1 cup milk
Juice from one lime
1 teaspoon ground coriander
½ teaspoon cayenne pepper
1 pound cooked and frozen shrimp, thawed and roughly chopped (set aside 4 whole shrimp)
Kosher salt and ground pepper
1 cup grape tomatoes, cut in half
1 avocado, pitted, peeled, and diced
- In a blender or food processor, working in 2 batches, mix together the corn, yogurt, milk, lime juice, coriander, and cayenne.
- Strain the mixture through a fine-mesh sieve into a large bowl, pressing to remove as much liquid as possible. Throw out the solids.
- Stir in chopped shrimp, and season aggressively with salt and pepper.
- Garnish each bowl with tomatoes, avocado, and one of the whole reserved shrimp.