Recipe by Judith Klausner
(Steve votes: delicious!)
Ingredients
- 3 ears corn
- 2 avocados, ripe, pitted & quartered
- vegetable broth
- water
- jalapeño, chopped
- 4 clove garlic, chopped
- cilantro, chopped
- ≈5tbsp lime juice
- sour cream to garnish
Directions
- cut kernels off corn
- cook in non-stick pan ≈10min
- chill in fridge
- mix corn kernels with 1.5 cups vegetable broth
- puree with immersion blender
- strain with coarse mesh to get most of the corn bits out
- combine corn solids with a bit more broth and water
- strain and discard solids
- add remaining ingredients and puree with immersion blender
- add broth until desired consistency
- serve chilled with sour cream and cilantro to garnish