Ingredients
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6 cups fresh corn kernels (from about 8 ears)
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1 clove garlic
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1 1/4 cups vegetable broth or water
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1 cup light sour cream
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2 green onions
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2 tsp hot chili oil
Steps
1
In a medium, microwave-safe bowl, combine the kernels, garlic, and vegetable broth. Cover and microwave 3 min., until corn is tender. Let cool slightly.
2
In a blender or medium pot with immersion blender, purée corn-broth mixture and sour cream until very smooth. Season with salt. Refrigerate until cold, about 4 hours.
3
Thinly slice the green onions. Divide soup among 4 bowls. Drizzle with chili oil and garnish with green onions.
Tips
When cutting kernels off of the cobs, use the back of your knife to scrape every last bit of corn and juice from the cobs to add even more flavor to corn recipes.
