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.

Honestly, it takes like fresh corn!