My unlikely flirtation with vegan recipes continues apace.
This sweet, raw corn chowder, courtesy of Food & Wine, fits the summer bill in so many ways: it’s great use of ubiquitous corn, full of good fats, and blends up in an instant –as long as you remember to soak the cashews the night before.
The end result is sweet, with a salty, garlic-tinged finish. Frothy comes to mind, as does corn soufflé.
Right now in my corner of Massachusetts it’s spitting, with a “real feel” temperature of 58. Mercurial August will likely blast us with a scorcher or two, though, so put this recipe in your pocket for a sunny day.
Raw Corn Chowder adapted from Ani Phyo via Food and Wine
- 3 1/4 cups fresh yellow corn kernels (from 4 large ears)
- 2 cups water
- 1/2 cup raw cashews
- 6 tablespoons extra-virgin olive oil
- 1 small garlic clove
- 2 teaspoons kosher salt
- 1 1/2 teaspoons chopped basil leaves
- Freshly ground pepper
Soak the cashews overnight to soften them. Reserve one cup of corn kernels for garnishing. Put all the other ingredients in a blender and puree until smooth. Garish with whole corn kernels, fresh basil and a good dose of cracked black pepper.
Related Posts:
Lemon-Tahini Kale Salad with Cranberries, Pepitas and Almonds (Vegan)
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This looks so DELICIOUS and I’m not even that big of a fan of corn. Yum, thanks for posting this – I cannot wait to make it!