Corn Puree with Roasted Peppers Recipe

Name: Corn Puree with Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large ears fresh sweet corn; 2 tablespoons light or extra-virgin olive oil; 2 large onions, chopped; 4 cloves garlic, minced; Pinch of cayenne pepper; 1 to 1 1/2 cups rice milk, as needed; Salt and freshly ground pepper to taste; 2 large red bell peppers; 1 large green bell pepper; 6 large fresh basil leaves, sliced into strips, minced fresh parsley, or fresh oregano leaves for garnish

Servings: persons

1
Cook the corn in plenty of rapidly simmering water until the kernels are just tender.
2
Remove the corn with tongs and reserve the cooking water.
3
When the corn is cool enough to handle, scrape the kernels off the cobs with a sharp knife.
4
Set aside 1 cup of kernels.
5
Meanwhile, heat the oil in a soup pot.
6
Add the onions and garlic and saute over medium-low heat until the onions are golden and just beginning to be touched with brown spots.
7
Transfer the onions and garlic to a food processor and process with the corn kernels (except for the reserved cup), in batches if necessary, until smoothly pureed.
8
Transfer back to the soup pot.
9
Stir in 4 cups of the cooking water from the corn.
10
Bring to a rapid simmer, then add the cayenne pepper and enough rice milk to give the soup a slightly thick consistency.
11
Cover and simmer gently for 10 minutes.
12
Season with salt and pepper.
13
Allow the soup to stand off the heat, uncovered, for about an hour.
14
Meanwhile, set the bell peppers under the broiler, turning them frequently until the skins are quite blistered and fairly charred.
15
Place the peppers in a brown paper bag and fold shut.
16
Let the peppers cool in the bag for 30 minutes or so, then remove them from the bag, slip the skins off, and remove the stems and seeds.
17
Cut the peppers into narrow strips.
18
Serve the soup just warm or at room temperature, garnishing each serving with some roasted pepper strips and fresh herb of your choice.
19
Per serving:
20
Calories: 230
21
Total fat: 7g
22
Protein: 6g
23
Fiber: 7g
24
Carbohydrate: 42g
25
Cholesterol: 0mg
26
Sodium: 40mg

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 large ears fresh sweet corn, 2 tablespoons light or extra-virgin olive oil, 2 large onions, chopped, 4 cloves garlic, minced, and more.

Yes, Corn Puree with Roasted Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn Puree with Roasted Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions