It’s the perfect time for fresh corn and here’s a recipe you can eat raw or cooked. The directions are given for raw, cold soup, but cooked corn (leftovers?) can be used or the soup can be heated before being served. This is a fresh, tasty recipe and can be easily adapted to fit your tastes (no measurements are strict).

(some of the ideas for the soup are from greenchef omid)


Kernels from 2 ears of corn

½ to 1 red bell pepper, chopped

1.5 – 2 c coconut water

1-2  t  shoyu or tamari sauce to taste

Black pepper to taste

Cayenne pepper to taste

1/2 t garlic powder (1-2 cloves garlic)

½ stalk celery

The following herbs are approximate; measure as desired:

2 handfuls of fresh thyme (2 t thyme)

2 handfuls fresh cilantro

2 handfuls fresh basil

  • Blend everything except corn and half of red pepper in food processor till creamy but you can still see separate colors of ingredients (if you have a mini like mine, process fresh herbs first)
  • Add remaining corn & red pepper –  reserve enough to garnish 4 servings – and pulse till corn is coarsely chopped

Serve with crackers and “kale chips” (see Alyssa Cohen’s recipe, Raw Food Talk; requires dehydrator, though creativity and cracked-open oven on lowest setting could be used; might be ok just to bake)

For Chowder

  • Decrease coconut water to 1 – 1 ½ cups
  • Add ½ cup finely ground cashews and/or macadamia nuts (increase or decrease for desired consistency)

Serve with crackers or onion bread (there is a “famous” raw recipe online, but I want to experiment with making it fatfree – I’ll let you know), and kale chips

For Corn Topping & a heavier meal

  • Decrease coconut water to ½ to 2/3 cup
  • Add ½ to 2/3 cup finely ground cashews and/or macadamia nuts (increase or decrease for desired consistency)

Put topping over fresh or marinated mushroom halves or slices of large firm mushrooms such as portabella, shitake, or chanterelle. Serve with onion bread (as with kale chips, requires dehydrator) and kale chips

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