Chilled Corn Soup

Ingredients

• 1 tablespoon olive oil
• 1 clove garlic, smashed and peeled
• 2 green onions, white and tender green parts separated and chopped
• 3/4 teaspoon ground coriander
• 3/4 teaspoon cumin
• 3/4 teaspoon chipotle chile powder
• 3 cups fresh corn kernels (from fresh ears of corn or frozen corn, thawed)
• 1 cup buttermilk
• 1/2 cup water
• 1/2 teaspoon salt
• 1/4 cup chopped cilantro (optional)

Directions

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.

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).