The time to buy corn is now! Do it! It is so cheap it is insane. I paid 19 cents an ear! Michigan sweet corn is so good that this recipe really doesn't need much else. I think that the mixture of cooked and raw veggies in this soup really takes it over the top. You will need a working blender and a pot big enough to boil 4 ears of corn at a time to pull this recipe off. I know you can do it.
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4 ears of fresh sweet corn, husks removed
4 green onions, sliced thin
4 cloves of garlic, minced
1/2 Tablespoon olive oil
1/2 of a red pepper, diced
2 Roma tomatoes, diced
1/2 cup loosely packed cilantro leaves
Juice of 1/2 a lime
1 teaspoon salt
3- 31/2 cups plain soymilk
Put the ears of corn in a large pot and fill with enough water to cover them. Add a little salt if you want. Heat water to boiling and then cook until tender, about 15 minutes. While the corn is cooking, heat the olive oil in a small frying pan and add the green onions and garlic. Sautee for 3- 5 minutes until they are soft then set them aside. You can use the remainder of the corn cooking time to dice the red pepper and tomatoes.
When the corn is done cooking, use tongs to remove the cobs from the pot and put them into a large colander in the sink. Run cold water over the cobs until you are able to touch them with your bare hands without hurting yourself. Once cool, set the cobs on a large cutting board and begin cutting off the cooked kernels with a sharp knife. To do this, hold the corn vertically on the cutting board with the flat end of the cob on the board. Run a knife down the length of the cob to remove the kernels. If this makes you uneasy, try cutting them into a bowl or pan. Put the kernels from three of the cobs into the blender but reserve the kernels from the fourth cob for later. Add the cooked onions and garlic, half of the cilantro (about 1/4 cup), salt, lime juice, and 1 cup of soymilk to the blender. Blend mixture for about 30 seconds (I used the "milkshake" setting on my crappy blender). Add another cup of soymilk and blend for another 30 seconds. Do a taste test and add some freshly ground black pepper if you want. Add another 1/2 cup of soymilk and blend for about a minute more.
Rinse out the pot that you used to boil the corn. Set the pot on a burner over a low flame and pour the contents of the blender into the pot. Stir in the diced tomatoes and red pepper, the reminder of the cilantro, and the reserved corn kernels. Your mixture might be foamy from all the blending at this point but if you stir it slowly and heat it on low for about 20 minutes, it will calm down and the flavors will get a chance to blend together. If the soup is thicker than you'd like, you can slowly add the remaining soymik (up to a cup) to get it to the consistency you'd like. Continue stirring until it is heated all the way through and add more black pepper if you are feeling it. Done!
