Cool Corn Soup Topped With Roasted Corn Salad

1 fave
More from this source
Feast on the Cheap
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

10 ears corn, shucked and stripped, about 7 ½ cups. Reserve 1½ cups of the corn for the topping

1/2 stick sweet butter (4 Tablespoons)

1/2 cup diced shallots

2 cup milk

1 cup water

the reserved corn milk

3 or 4 x reserved, stripped corn cobs

1 1/2 cup the reserved corn kernels

1/2 cup red bell pepper, diced

2 x scallions, white and green parts, finely diced

1 tbsp fresh cilantro, minced

1 tbsp minced jalapeno pepper

pinch of cayenne

salt and pepper to taste

2 to 3 tsp olive oil

seared shrimp

1/3 cup diced avocado

You might also like

Miso Soup Recipe
101 Cookbooks
Mushroom Soup
Veggie Num Num
Spinach Soup
La Tartine Gourmande
Dahi Ke Aloo (Potato And Yogurt Soup)
Indian Simmer
Broccoli Cheddar Soup
Handle the Heat
Thai Curried Butternut Squash Soup
Cookie and Kate
Riesling Onion Soup With Herbed Croutons
Turkey Meatball Spinach Tortellini Soup
Skinny Taste
Easy Carrot Soup!
Framed Cooks
Three Cheese Mushroom And Tortellini Soup
Skinny Taste