Rating: 4.5 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Tangy buttermilk, sweet corn, and spices combine to make a simple, yet rich soup. If you don't have buttermilk, you can make some by adding a couple of tablespoons of lemon juice or white vinegar to a cup of milk and letting it stand for 1/2 hour.

Recipe Summary

cook:
5 mins
additional:
1 hr
total:
1 hr 25 mins
prep:
20 mins
Servings:
4
Yield:
3 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a skillet over medium-low heat. Cook garlic, white parts of onions, coriander, cumin, and chile powder, stirring, until garlic and onions are tender, about 3 minutes. Add corn and cook, stirring occasionally, until tender, about 2 minutes.

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  • Transfer mixture to a blender. Add buttermilk, water, and salt and puree until smooth. Strain through a fine-mesh sieve, pressing on solids to extract as much liquid as possible. Discard solids. Chill at least 1 hour.

  • Serve chilled, garnished with green parts of onions and cilantro (if using).

Cook's Notes:

If you don't have buttermilk, you can make some by adding a couple of tablespoons of lemon juice or white vinegar to a cup of milk and letting it stand for 1/2 hour.

Soup can be made up to 1 day ahead and chilled, covered.

Nutrition Facts

161 calories; protein 6.1g; carbohydrates 26.2g; fat 5.5g; cholesterol 2.5mg; sodium 376.7mg. Full Nutrition
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