Now, that corn is in season, I wished to create some spicy dish that would add a little twist to the usual cooked summer corn. I thought of a soup. A spicy one. 🙂 I know, that spicy and hot is not that appropriate on hot summer days, however, since I cooked the Mexican chicken fajita soup for the first time, hot and spicy is season for us, and so are jalapeños.
On some days last week we had a feeling that the sky was going to crumble and fall over Budapest: we had such heavy rains, a hot&spicy soup was definitely a good thing on these cool summer nights.
On some days last week we had a feeling that the sky was going to crumble and fall over Budapest: we had such heavy rains, a hot&spicy soup was definitely a good thing on these cool summer nights.
This soup can be made of fresh corn on the cob and even frozen corn during wintertime.
It’s really important to use fresh jalapeños, not dried jalapeño flakes. I don’t know where you might live, but getting fresh jalapeños in Budapest is not always so easy: I’m thinking abut growing them myself. 🙂
It’s really important to use fresh jalapeños, not dried jalapeño flakes. I don’t know where you might live, but getting fresh jalapeños in Budapest is not always so easy: I’m thinking abut growing them myself. 🙂
Ingredients for 6-8 servings:
4-5 corn ears or 500g frozen corn
1 medium red onion, minced
2 tablespoons coconut oil
1-2 jalapeños, sliced
600 ml brown rice milk
1-2 tablespoons of dried vegetable soup seasoning
salt & pepper to taste
fresh cilantro leaves for garnish
4-5 corn ears or 500g frozen corn
1 medium red onion, minced
2 tablespoons coconut oil
1-2 jalapeños, sliced
600 ml brown rice milk
1-2 tablespoons of dried vegetable soup seasoning
salt & pepper to taste
fresh cilantro leaves for garnish
- When starting with fresh corn ears during summer, boil them for 10-12 minutes, until soft. Set aside the water, as you’ll need it later and cut the corn grains off the cob. (When using frozen corn, you can just cook it in the soup.)
- Heat the coconut oil in a soup pot, add the minced onion and fry until glassy. Toss the jalapeños and fry for another 1-2 minutes.
- Now pour approx. 400 ml of the water used to cook the corn ears into the pot, add the rice milk, as well. Season with dried vegetable seasoning, salt, pepper, and finally add the corn grains.
- Let it cook for 5-10 minutes so that the tastes have some time to come together. Sprinkle over with some fresh cilantro, and there you go: enjoy!
This soup is like the regular summer hit: boiled corn “tuned up”. 🙂 Gluten-free, dairy-free and vegan, of course… Corn cooked on the cob has a glycemic index of 48 according to this database (which is fine, as it is considered low below 55). I’m sure it also depends on a lot of things: corn quality, ripeness, cooking time… I suggest you only cook it until it just turns soft – it will be cooked some more in the soup anyway.
Carbohydrate content of the whole soup is approx. 160g, that makes 20-26g CH/serving. 
Carbohydrate content of the whole soup is approx. 160g, that makes 20-26g CH/serving.
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