Creamy Corn Soup with Crunchy Corn Salsa

Ingredients:

  • 6 ears cooked corn
  • 1 tbsp butter
  • ½ medium yellow onion, chopped
  • 1 clove garlic
  • 1 stalk celery, chopped
  • 1 cup water
  • 1 cup milk
  • Salt and black pepper

Method:
Cut kernels off of cobs. Melt butter in medium saucepan. Add onion, garlic and celery and sauté until onions are barely translucent. Add corn, water and milk. Puree soup with immersion blender or regular blender until smooth.  Return soup to pan and bring to a slow boil while stirring. Season soup with salt and pepper and top with crunchy corn salsa.

Salsa Ingredients:

  • 3 ears cooked corn
  • ½ red onion, finely chopped
  • 1 pint cherry tomatoes, halved
  • ½ cucumber, finely chopped
  • 1 avocado, chopped
  • 1 jalapeno pepper, finely chopped
  • 1 lime, juiced
  • 3 sprigs cilantro, finely chopped
  • Salt and black pepper

Method:
Cut kernels off of cobs. Combine all ingredients in a medium bowl, season with salt and pepper.

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