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  • Author: Beard And Bonnet
  • Yield: 6 1x

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Ingredients

  • 4 cups water
  • 2 cubes Massel Gluten Free/Vegan Chicken Broth Bouillon Cubes
  • 6 ears of corn, grilled & kernels removed from the cob, 1/2 cup kernels reserved for garnish
  • 2 tablespoons olive oil
  • 1 cup chopped red onion
  • 1 hatch chile, stemmed and chopped (jalapeno would also work well here)
  • 1 clove garlic, minced
  • 1 1/2 tablespoons freshly squeezed lime juice
  • Kosher salt and freshly ground black pepper to taste

Garnishes

  • lime cashew crema, recipe follows
  • Fresh minced cilantro
  • 1/2 cup grilled corn kernels
  • red onion relish, recipe follows
  • lime wedges
  • hot sauce

Lime Cashew Crema

  • 1 cup raw cashews, soaked overnight, drained and rinsed well
  • 1/4 cup freshly squeezed lime juice
  • 4 tablespoons full fat canned coconut milk
  • 1/4 cup water
  • 1/4 teaspoon kosher salt

Red Onion Relish

  • 1/2 cup finely chopped red onion
  • 1/4 cup minced cilantro
  • 2 tablespoons freshly squeezed lime juice

Instructions

Make the soup

  1. In a microwave safe bowl or on the stove heat the water until boiling and drop in the 2 cubes of Massel Gluten Free/Vegan Chicken Broth Bouillon Cubes and stir until dissolved. Set aside.
  2. Heat oil over medium-low heat and saute the onion and chile with a generous pinch of salt until tender and beginning to turn translucent, about 4-5 minutes stirring frequently. Add the minced garlic and cook for an additional minute, stirring constantly.Add the grilled corn kernels (except the 1/2 cup reserved for garnish) to the pot and stir to combine. Pour the prepared Massel broth into the pot and bring to a boil, decrease the heat to a simmer and cover. Cook for 15 minutes stirring occasionally.
  3. At the end of the cook time take the soup off of the heat and either use an immersion blender or transfer approximately 1 1/2 cups of the soup to a blender and pulse just until the kernels are broken down. Return the pureed liquid to the rest of the soup, this should thicken up the broth a bit.
  4. Add the lime juice to the soup and stir to incorporate then season to taste with salt and pepper.

To serve

  1. Ladle the soup into bowls and top with a drizzle of lime cashew crema, minced cilantro, grilled corn kernels, and red onion relish. Serve with lime wedges and hot sauce on the side.

Make the crema

  1. Combine the cashews, lime juice, coconut milk, water, and kosher salt in a high speed blender and puree until smooth.

Make the red onion relish

  1. Combine the red onion, cilantro, and lime juice in a glass bowl ad stir to mix well. Allow to stand for 10-15 minutes for the flavors to develop.

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