Ingredients
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4 ears corn on the cob
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2 tsp chia seeds
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1 medium avocadoripe
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1/2 lime lime juice
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1 tsp salt+ more to taste
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1 1/2 cup water
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1 Tbsp olive oil
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1/4 cup walnuts
Directions
Today I’m bringing you the first recipe in quite some time that isn’t part of my culinary journey – whatever could be the occasion!? Well, restaurant week is upon us once again, but this dish was made in my own Messy Kitchen. I’ve talked in depth about my feelings about restaurant week, and they haven’t changed all that much since I wrote that 6+ years ago (seriously, y’all, where does the time go?!) But I actually haven’t partaken all that much in recent years. I generally seem to subconsciously plan my summer vacation to avoid a week of temptation, indulgence and occasional disappointment, but this year our summer has been strangely void of travel. So I found myself looking for a restaurant to go with my parents and grandmother who is visiting from New Hampshire, and when I went to make a reservation at Whaley’s – a newish neighborhood joint that I’ve been wanting to try and is usually not difficult to get into – I discovered there were none… because it’s restaurant week. Making it worse, their restaurant week menu actually looked really good!
Rather than chance a long wait, spend too much money, and eat too much, I decided to make my own three course meal at home. Starting with the sweet corn soup, which totally caught my eye on their appetizer menu. Instead of garnishing it with crab, I went with a raw vegan corn chowder I’d pinned some time ago – or maybe we should call it a gazpacho since it’s served cold? I know this doesn’t sound all that appealing (and as usual, my pictures suck), but I actually loved this soup. It’s creamy, thanks to the milky part of the corn and a sneaky avocado that worked its way into the mix. I wouldn’t recommend making this with canned corn, not because I have anything against canned corn – but in this case I think you need the plump, juicy kernels that can only be found straight off the cob. Chia seeds and walnuts lend both texture and healthy fats. This recipe is souper (see what I did there?) easy to make by just throwing all the ingredients in your food processor. We had just a small taste as a starter ahead of a lovely tuna curry (recipe coming soon!), which was a total tease – next time I will certainly make a bigger batch!
Recipe Source: The Novice Housewife
Steps
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1
Done
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Place one ear of corn base down in the center of a large plate and hold upright with one hand. With a sharp knife, cut off corn kernels from top to bottom. Do same for the remaining ears of corn. Add corn kernels to a blender or food processor. |
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2
Done
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Add remaining ingredients and blend for 1-2 minutes, or until well combined. Chill for at least 20 minutes, or until ready to serve. |
