Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Five Ingredient Corn Soup with Herb Salsa
NUTRITION · PER SERVING60M COOK
CAL 34%·PRO 18%
CARBS 53G31% OF CAL
6G FIBER0G ADDED19G INTRINSIC28G OTHER19G TOTAL SUGAR
FAT 54G70% OF CAL
19G SAT35G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple corn soup with fresh corn, butter, and onion, served with a bright herb and jalapeño salsa. Can be served hot or cold.
mainamericansoup🌀 blender⚙️ food processor🍲 stockpotgluten freevegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 to 10 ears corn, husks, stalks, and silk removed
- 8 tablespoons (4 oz) unsalted butter
- 2 medium yellow onions, sliced
- salt
- vinegar (optional) to taste — I used white balsamic, but white wine vinegar would be good, too, or lime juice
- 3 tablespoons finely diced shallot (about 1 medium)
- 3 tablespoons lime juice
- 1/4 cup very finely chopped cilantro leaves and tender stems
- 1 tablespoon minced jalapeño pepper
- 2 tablespoons very finely chopped scallions (green and white parts, see notes above)
- 1/4 cup neutral-tasting oil (I use olive oil)
At a glance
PER SERVING · TIME 60M
CAL 34%·PRO 18%
CARBS 53G31% OF CAL
6G FIBER0G ADDED19G INTRINSIC28G OTHER19G TOTAL SUGAR
FAT 54G70% OF CAL
19G SAT35G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 429mg
- Total sugar
- 19g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 828mg
- Calcium
- 29mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 429MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.