Nothing beats sweet summer corn ... the first batch of the season is here ... and here's how I used it!
Here's how I put together this luscious, raw and vegan "creamy" soup. ...
Sweet Summer Corn Chowder
2 large ears of corn, niblets removed from ears
1 ripe avocado, skin and pit removed and roughly chopped
1/3 cup diced ripe tomato
1/3 cup diced cucumber
Celtic sea salt to taste (1/2 tsp or so)
a few pinches of dried italian herb mix
a few drizzles of cold-pressed, extra virgin olive oil
2 cups almond milk (freshly made)
few leaves fresh basil for garnish only
paprika for garnish only
Here's what to do:
1. Place the niblets of 1 ear of corn in your serving dish. Add the tomato and cucumber and 2/3 of the chopped avocado. Sprinkle with a tiny bit of sea salt and a slight drizzle of olive oil. Toss and set aside.
2. Place the remaining ingredients in your high-powered blender and blend on high for a minute or two. If you prefer warmer soup, blend a little longer. Taste for seasoning and adjust if necessary.
3. Pour the blended soup over your serving dish (with the veggies at the bottom). Garnish with a few torn fresh basil leaves, a few sprinkles of paprika and a slight drizzle of olive oil.
Here's just another way to enjoy sweet summer corn.