Last week my husband under surgery. He returned home on a "low FAT, low FIBER, lactose free diet". Say what?
To say "we LOVE sweet corn" is a bit of an understatement. Living in the farming section of the Garden State - sweet corn is not only abundant but fabulously fresh. In season, we usually eat corn on the cob 5 days out of 7. So you can imagine our dismay at not being able to eat corn.
My solution? Corn soup.
I cut it from the cob and creamed the cobs. You do this by using the blunt edge of a knife blade to scrape remaining liquid and corny bits from the cob. Then I cooked it to soften all the kernels and strained it to remove the heavy fiber.
It tastes just like fresh corn.
Of course, if low fiber isn't on your diet - skip straining it.
- Step One: Husks and silks corn. Use large bowl to catch the kernels and any juices. Puree kernels and accumulated juices with a total of 2 cups water until desired consistency.
- Step Two: In a large saucepan over medium-high heat, saute a small minced onion in olive oil until soft. Add salt to the onion to help it release its juices. Add pureed corn and water mixture. I cooked for 20 - 30 minutes to soften the kernels and get all the juices from the corn. But if your diet is not low fiber just heat through (5 minutes). Straining it will produce a smoother soup and help remove fiber.
- Step Three; Garnished with tortilla chips, lime wedges, and sliced scallions, roasted chile, chopped cilantro, diced avocado, diced tomato, as desired. This soup is great for freezing in individual servings.