This might be my new favorite soup. It’s creamy, it’s corny and it’s so summery! I like it chilled but it is great right off the stove too. And get this – there is nothing in it to thicken it up except for corn.
No cashew cream.
No soy creamer.
A friend of mine shared that if you grate corn on a box grater, you can capture all of the corn’s natural milk. Cook it up with some onions and garlic and you have the easiest and best corn soup ever.
It’s a little messy but if you use the biggest bowl you have and grate the corn on the grater in the bowl, it will be fine!
Makes about 4 servings
4 ears of corn
2 cloves of garlic
2 cups filtered water
Pinch of salt
Avocado and tomatoes, for garnish
Fresh pepper, garnish
Set your box grater in a big bowl. Cut the cobs in half and then cut a small piece for garnish. This is optional!
Grate the corn down to the cobs. (Save the cobs for homemade veg stock!)
Rough chop the onion and add to a soup pot. Add a few tablespoons of water and sauté until just softening. Press the garlic into the onions and stir around, cooking until fragrant.
Add the corn and all of the milk and pulp into the pot. Add the water and a pinch of salt.
Reduce the heat and cook for 7 to 10 minutes so the flavors have time to meld.
Carefully pour the soup into the Vitamix (or blender, or use a hand blender) and blend until combined very well. Strain through a fine mesh strainer.
Serve chilled or reheat when ready to serve. Garnish with the extra piece of corn, avocados, tomatoes and/or fresh pepper. Enjoy!