This was probably the best meal I’ve made (and eaten!) in a while. It was absolutely delicious. I combined two different recipes I found on Pinterest, and modified them to suit my taste. The corn soup is actually called ‘Creamy and Spicy Corn Soup’, but I left out all the spicy ingredients as my husband doesn’t like spicy food. I didn’t miss the spices either – it was so thick and hearty and tasty without them.
This meal was perfect for three servings (two for dinner and one for lunch the next day!).
Note: if making these two things together, a 1kg bag of frozen supersweet corn is perfect! It leaves just the right amount left over for sprinkling over the soup.
Creamy Corn Soup
5 ears fresh sweet corn (I used 5 cups frozen supersweet corn kernels)
1 medium onion, chopped
1 tsp olive oil
1/2 tsp salt, plus more to taste
1/2 medium potato, peeled and chopped
2-3 cups vegetable stock (the more stock you add, the thinner your soup will be)
3 cloves garlic, minced
Cut the onion, potato and trim the corn kernels off the corn if using fresh ears.
Heat the oil in a large pot over medium heat. Add the onion and garlic, saute for 5 minutes until the onion is translucent. Add the potato and broth, bring to a boil and cook until the potatoes are very soft – about 10 minutes. Then add the fresh (or frozen) corn and cook through for a couple minutes more (will need more time if using frozen – make sure it’s hot all the way through).
Puree with an immersion/hand blender, or with a regular blender/food processor. At this stage I added the 3rd cup of broth as the soup was too thick.
Top with a variety of toppings: tomatoes, fresh corn, crushed corn chips, avocado, or anything else you can think of! I used quartered tiny tomatoes, corn kernels and crushed corn chips.
For the original recipe, with the spices, please click here.
Quinoa and Corn Griddle Cakes With Black Bean Salsa
The Ingredients: Griddle Cakes
- 1/2 cup quinoa
- 1/2 cup water
- 1/2 cup vegetable broth
- 1 large egg, beaten
- 1/2 cup frozen corn kernels, thawed
- 2 scallions, finely chopped (1/4 cup)
- 1/4 cup shredded low fat mozzarella cheese
- 1/4 cup whole wheat flour
- 2 Tbsp 1% milk
- 1/4 tsp salt
- 1/8 tsp hot pepper sauce (I used Tobasco)
- 1/8 tsp black pepper
- Olive oil cooking spray
The Ingredients: Salsa
- 1 15oz can black beans, rinsed and drained
- 1.5 cups halved grape or cherry tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped red bell pepper
- Lime juice, to taste
- 1/8 tsp salt
- 1/8 tsp black pepper
Mix quinoa, water, and broth in a small saucepan and bring to a boil. Cover, reduce heat and simmer 15 min. Fluff with a fork.
Combine quinoa and remaining cake ingredients except oil in a medium bowl.
Heat a large nonstick skillet over medium heat. Spray with olive oil cooking spray. Scoop a generous 1/4 cup of the quinoa mixture at a time and drop onto skillet, flattening into pancake shape with back of spatula (makes 6 cakes).
Make the salsa — Mix together all salsa ingredients in a large bowl and set aside.
Cook the cakes until they’re browned on one side, about 5 min. Flip carefully and cook about 5-10 min longer.
Serve with black bean salsa and any of the optional toppings you like. I served with homemade guacamole as well as the salsa.
For the original recipe, please click here. She used additional ingredients like jalapeno pepper and tabasco sauce, so if you like spicy food, please see the link.Pin It