Serves: 4
Serving size: 1½ cups
Calories per serving: 161
This decadent dish is a play on the popular Mexican street food elotes, grilled corn with lime and chili powder. It highlights the sweet flavor of locally grown grilled yellow corn in tandem with the spice of hot sauce. Most bisques are laden with heavy cream and butter, but this recipe transforms the bisque to lighter fare by using roasted cauliflower, light coconut milk, and vegetable stock, to add richness to the soup.
Topped with corn kernels, smoked paprika, and cilantro, this soup is simply divine.
6 ears fresh yellow corn, husked
½ medium Vidalia onion, quartered
½ poblano pepper, quartered
½ cup cauliflower florets
3 sprigs fresh thyme
½ teaspoon olive oil
½ cup light unsweetened coconut milk
3 cups low-sodium vegetable stock
2 tablespoons hot sauce or to taste
½ teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon lime zest
1 teaspoon finely chopped fresh cilantro
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
Put the corn, onion, poblano, cauliflower, and thyme on the lined baking sheet. Drizzle the olive oil over the veggies and roast for 20 to 25 minutes, or until caramelized.
Cut the corn from the cobs into a bowl.
In a blender, combine the roasted veggies, corn kernels, coconut milk, veggie stock, and hot sauce. Blend until smooth and creamy. Transfer the corn bisque to a stockpot and simmer over medium heat for 15 to 20 minutes to allow the flavors to meld.
Serve warm or cold, topped with the chili powder, smoked paprika, lime zest, and cilantro.