Creamy, cozy, and bursting with bold street-corn flavor,
this street corn-inspired soup takes everything you love about elote and turns it into a comforting dish.
Street Corn Soup
Instructions
- Make corn-coconut milk in your Almond Cow
- Heat the milk and corn pulp in a pot
- Add heated liquid back into your Almond Cow
- Run an additional cycle with 1 cup of corn
- Add quartered lime, mayo, parmesan, tajin and cilantro to taste, and preferred amount of jalapeno. You can even make your own vegan parmesan in a food processor by blending cashews, garlic powder, salt, and nutritional yeast
- Run 2 cycles to blend thoroughly
- Serve soup into bowls and top with corn, jalapeno, cilantro, and cheese
Ingredients
- 3 cups fresh corn (about 6-8 cobs)
- 1 cup raw unsweetened coconut
- 1 lime, quartered
- 2 tbsp vegan mayo
- 1 tsp vegan parmesan
- 1 jalapeno
- tajin
- cilantro
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