Corn season is here! Woo! 😀 Oh… and boo… 🙁
While I absolutely love corn and I’m always super excited when it starts to appear at local farmer markets, it never fails to make me feel a tad blue at the same time, for corn season here in Quebec also means that summer is coming to an end. And that sure is a sad thing.
However, it does seem like it’s now becoming available a lot earlier than it used to back when I was a kid. I remember it coming out only in the middle of August. It’s not unusual now to see fresh local corn being sold as early as end of July, although at that time, it’s still very expensive and a tad on the small side.
Hey, did you know that a corn plant only produces one or two ears? I was totally shocked when I learned that. I’d always been convinced that each stalk produced AT LEAST a dozen ears! No wonder the fields are so vast. 😉
Corn season always goes by so fast, and each year I find myself making the same observation: “Corn season is already a thing of the past and I’ve only eaten a dozen or two. I should’ve bought it more often”.
But you see, one the people around me gets tired of eating plain corn on the cob… so this year, I’ve decided that I would find more creative ways of eating corn, especially in the raw form.
And oh my, was it ever worth the wait.
This is one soup I truly wish I could eat year ’round. It’s soooo good, simple, fresh and incredibly easy to make. It has a very soft and delicate flavor, nothing overpowering here.
It’s smooth and creamy, thanks to the avocado, yet crunchy at the same time because of all the little bits of corn kernel and the addition of the chopped walnuts. Now these weren’t in the original version, I decided to add them at the last minute, for a little bit of added protein.😉
I wouldn’t change a(nother) thing, except maybe, next time, give it a couple hours to chill before serving.
Oh, and make a bigger batch! 😉
- 4 ears of corn, husked and silk removed
- 1 avocado , coarsely chopped
- juice from ½ lime
- 1 small jalapeno, seeded and deveined, chopped
- 1½ tsp sea salt (don’t leave out the salt, it makes a huge difference! Decrease if you aren’t a salt fan)
- 1¼ cup cold water
- ½ cup 0% fat plain greek yogurt
- ¼ cup walnuts, chopped very finely
- Plain yogurt
- Reserved corn kernels
- Chopped walnuts
- Slice of lime
- Fresh parsley leaf
- Place one ear of corn base down in the center of a large plate and hold upright with one hand. With a sharp knife, cut off corn kernels from top to bottom. Transfer corn kernels to blender bowl.
- Repeat with remaining ears and set aside ¼ cup corn kernels.
- Once you have removed all of the kernels, use the knife’s dull edge to scrape the cobs top to bottom on all sides, collecting remaining pulp and “milk” (the remaining juice in the kernels) in the plate. Add to corn kernels in blender bowl.
- Add remaining ingredients, except for walnuts, and blend for 1 minute or until well combined. Add walnuts and blend for an extra 10 seconds, just to distribute them.
- Pour in bowls, garnish with the set-aside corn kernels along with desired toppings and serve immediately, or you can chill until ready to serve.
- Leftover soup will keep for about two or three days.