What could be better than cold soup on a hot summer day? Sweet corn. Topped with avocado, lime, cilantro and jalapeño salad. You get a lovely meal with nourishing fiber, fats and phytonutrients in one bowl.
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1 tablespoon extra virgin olive oil
1 yellow onion, chopped
7 ears fresh corn (6 + 1, divided)
1 cup whole milk
½ teaspoon kosher salt
½ avocado, diced
½ jalapeño, chopped
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
- In a large pot, heat the oil over medium heat.
- Add the onion and cook, stirring often, until tender and golden, for 6 to 7 minutes.
- Over a large bowl, use a serrated knife to shave the corn kernels from 6 of the ears of corn (approx. 4 cups).
- Stir the corn into the pot.
- Add the milk, 2 cups of water and salt, and bring to a boil.
- Add the corncobs (for added flavor) and simmer until the corn is tender, about 15 minutes.
- Let cool, remove and discard the corncobs.
- Puree the soup in a blender until smooth.
- Refrigerate until well chilled, about 3 hours.
- Shave the corn from the remaining ear of corn and add to a medium bowl.
- Add the avocado, jalapeño, cilantro and lime juice. Stir to combine.
- Divide the soup among bowls and top with the corn salad.
Total fat 11g
Saturated fat 3g
Dietary fiber 5g
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness