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Appetizers, easy, Glutenfree, Healthy, Party dishes, Pressure Cooker Recipes, Soups, Summer, Vegan

Chilled Corn Soup with Apple

July 4, 2017

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I have a MUST try summer recipe for you – Chilled corn soup!

chilled corn soup

Corn finds itself in every summer barbecue in the United States and contrastingly a much loved street food in India in the monsoons. Did I tell you that I spotted corn and maize growing in every home’s little backyard in Sikkim? I asked around and apparently they just sow the dried corn kernels to grow corn in the backyard. Predictably, I got a packet of these corn kernels back with me to Bangalore and am happy to report that these corn plants are now roughly 2 feet tall in one month. How’s that for some cheering news from my kitchen garden!

While gazpachos made by pureeing raw vegetables and / or fruits are a common chilled soup prepared during summers, this recipe is a Saffron Trail Original (yay!) and it is all geared up to make your summer party amazing. Serve in shot glasses with a sprinkle of feta cheese for a grab and go chilled soup for a summer party or in soup plates for a sit down dinner.

The idea of combining a tart and sweet apple along with the corn was quite a brainwave, which I’m super proud of *pat on back* ???? The mild flavour of corn is complemented beautifully by apples and the heat from the jalapeño just elevates the taste of the soup. If you are serving this chilled corn soup to kids, by all means leave out the jalapeño / chilli.

Looking for more summer party ideas? How about this vibrant Summer Melon Salad?

Since there are just 4 main ingredients in this chilled corn soup, ensure that the corn and apple are at their freshest best. Turmeric enhances the yellow colour of corn in a natural way while providing all the added health benefits that we get from including turmeric in our diet.

I highly recommend using freshly shucked corn in this recipe. It may sound a little intimidating for a newbie cook, but all you need is steady hands and a solid knife. Peel off the outer corn husks and silk. Hold the corn pointed side down into a large bowl. Dig the knife around 1/2 inch into the cob and scrape downwards with a steady hand. The fresh corn kernels will collect in the bowl below. Repeat this process all around the corn until the cob is completely scraped off all the kernels. You can collect these kernels in ziploc bags and freeze them for a later use too.

Once you’ve done this, it’s only a matter of cooking the corn, pureeing the soup and allowing it to chill while you prepare the rest of the menu.

As it is a very very simple soup, garnishes are everything. I love how feta cheese works its salty magic on the flavours of soup. So does the grassy flavour of a good extra virgin olive oil. You can also reserve a few raw or cooked corn kernels to garnish the soup.

Don’t miss my epic cornbread recipe scented with cumin seeds and coriander leaves!

Equipment required for the Chilled Corn Soup:

  • Pressure cooker to cook the corn kernels super quick (optional)
  • Mixer to blend the soup

chilled corn soup

Print Recipe
Chilled Corn Soup with Apple Yum
A perfect summer recipe with corn and apple - just 4 ingredients in all, serve in shot glasses for a summer party or in a soup dish for a sit down dinner.
Chilled Corn Soup with Apple
Course soups stews
Cuisine global vegetarian
Prep Time 20 minutes
Cook Time 2 minutes
Servings
Ingredients
  • 1/2 cup fresh sweet corn kernels
  • 1/4 tsp turmeric powder
  • 1/4 tsp salt
  • 1/2 large red apple
  • 1/2 green chilli or jalapeño optional
For garnish (use all or any of the following)
  • 1 tsp extra virgin olive oil
  • slices few thinof apple
  • 1-2 tsp of corn kernels fresh or cooked
  • 1-2 tsp feta cheese
  • freshly ground black pepper
  • few mint leaves
Course soups stews
Cuisine global vegetarian
Prep Time 20 minutes
Cook Time 2 minutes
Servings
Ingredients
  • 1/2 cup fresh sweet corn kernels
  • 1/4 tsp turmeric powder
  • 1/4 tsp salt
  • 1/2 large red apple
  • 1/2 green chilli or jalapeño optional
For garnish (use all or any of the following)
  • 1 tsp extra virgin olive oil
  • slices few thinof apple
  • 1-2 tsp of corn kernels fresh or cooked
  • 1-2 tsp feta cheese
  • freshly ground black pepper
  • few mint leaves
Chilled Corn Soup with Apple
Instructions
  1. To prepare chilled corn soup, start by cooking the corn kernels in a small pressure cooker. Add the salt and turmeric, with 1/4 cup water. Pressure cook for 1 whistle and 5 minutes on sim. If you don't use a pressure cooker, cook in a pan on stove top until the corn kernels are cooked~10 minutes.
  2. Remove this into a bowl and either allow to cool down naturally or keep in freezer for 10 minutes until completely chilled.
  3. Peel and slice half the apple. In a blender, place the chilled corn mixture with the apple slices. Add one jalapeño or green chilli if desired. Add 1/4 cup water and blend to a very fine puree.
  4. Divide between two small bowls. Top with a slice of apple, a few corn kernels, mint leaf and extra virgin olive oil
  5. Crumbled feta also makes an excellent garnish for this soup.
Recipe Notes

When corn is not in season, use frozen corn kernels. These can be cooked in a microwave safe bowl with a splash of water - cover the bowl and microwave for 3-4 minutes.

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apple corn soup
by Nandita Iyer 
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About Nandita Iyer

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previous post: Saag Aloo Recipe – Easy Vegan Potato and Greens Dry Curry
next post: Grilled Corn Salad with Orzo Pasta

Comments

  1. Trishala says: July 4, 2017 at 2:18 pm

    It’s looks simple and tasty recipe..like it

    Reply
    • Nandita Iyer says: July 4, 2017 at 4:19 pm

      thanks! do try it out

      Reply

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  • The days are getting hotter and the only thoughts that give me comfort are late evenings in the pool and eating plates of chilled fruits, both not at the same time, of course 😁
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Also, I've been going through my old Ayurveda books which I've read over the last 15 years, out of pure fascination for this science and way of life. Did you know that  bitter gourd is excellent for your  summer diet for reducing the aggravated pitta. What's even better that it is a summer season vegetable. Talk about how nature helps us take care of ourselves. I've got this bitter gourd and mango Ayurvedic curry on my blog from 2005 or so and I want to reshoot a photo of that one to share with you this season :)
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Steamed Egg my way --
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This is faster than boiling the egg, no peeling involved and way easier than poaching an egg. Carefully break an egg into a lightly greased (small) cup. Bring some water to boil in a saucepan with a lid keeping some sort of stand (small cooker ring works) inside so the water does not enter the egg. Place the egg cup inside the saucepan when water is boiling. Cover and keep a timer for 3 minutes. Check if the white and yolk is set to your liking. Mine is when the white is set and yolk is very slightly jammy and not fully runny. Takes 3.5 minutes in my set up. Try this method of steamed eggs and let me know how you like it. You can also use a bigger saucepan for multiple egg cups. The idli stand would also work very well for this.
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If you remember from my stories, I had made a beet raisin sourdough some 3 weeks ago. Being the first time, I wasn't sure how much beetroot powder to add. The result was a very light pink - brown bread. This time, I added 30 grams of beet powder + 50 grams whole wheat flour + 170 grams all purpose flour to 50 grams Levain and the colour turned out more beautiful. There wasn't any residual beet flavour in the bread so I can up it by 10 grams next time.
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This is just a small section of the produce in which there are over a dozen greens piled up. I share with you some of my favourite dishes as I take you through this section. Although I did miss one - Kothimbir Vadi made using tons of fresh coriander. What  is your favourite green leafy vegetable and the dish you love to make with it?
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