- 4½-5 cups cooked sweet corn kernels (or thawed, frozen corn kernels)
- 1 can (14.75 ounces) creamed corn**
- ½ large sweet Vidalia onion, cut into chunks (1 heaping cup)
- 1 cup buttermilk**
- ⅓ cup freshly squeezed lime juice
- 1 teaspoon ground coriander
- ¾ teaspoon ground ancho chili pepper*
- ¾ teaspoon ground roasted cumin*
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- 1 avocado, peeled, diced, optional stir-in
- 1-2 tomatoes, diced, optional stir-in
- fresh cilantro, optional garnish
*You should be able to find these in the spice aisle, but in a pinch, you can substitute regular chili powder and cumin.
**To make this recipe gluten free, try our Gluten-Free Creamed Corn, as most canned creamed corn uses flour as a thickener. Also, some dairies add “food starch-modified” to buttermilk, which is not gluten-free, so check the label.
- Combine the corn kernels, creamed corn and onion in a large food processor bowl. Process until fairly smooth; small pieces will remain.
- Add the buttermilk, lime juice and spices, and process until thoroughly blended. Small corn pieces will remain. (If you don’t care for the corn pieces, strain the soup with a strainer or colander that has bigger holes; the soup is too dense and thick to go through a fine-mesh strainer.)
- Chill soup at least 30 minutes before serving.
- Divide soup between four bowls. Divide diced tomato and avocado between all four if a chunkier soup is desired. Otherwise, simply garnish with a few pieces of diced avocado, tomato and cilantro if desired.