Sweet corn is one of my favorite summertime foods. This may come as a surprise since corn has gotten a bad rep over the last few years. While field corn is often used to make ultra-processed foods, sweet corn has numerous health benefits. It contains a significant amount of vitamin B12, iron, and folic acid, can help to lower cholesterol, it’s high in fiber, and is a good source of antioxidants. In the warmer months, I love adding it to chilled soups like this Sweet Corn & Yellow Pepper Gazpacho. My ideal sweet corn is non-GMO and purchased shortly after harvest from a local farmer or other trusted source, so be sure to frequent your local farmer’s market!
2 yellow bell peppers, seeded and chopped
5 ears fresh corn kernels and juice; reserve 1/2 cup corn kernels for garnish
1 garlic clove
1 1/2 cups cucumber, peeled and chopped plus more for garnish
2 T extra virgin olive oil
2 T apple cider vinegar
1/2 – 1 tsp sea salt
Freshly ground black peppercorn to taste
1 cup cooked white beans, rinsed
Chopped fresh basil and/or chives for garnish
Place the pepper, corn, garlic, cucumber, olive oil, vinegar, salt and pink pepper in the blender and blend until smooth and creamy. Season to taste.
Divide into bowls and garnish with white beans, fresh corn kernels, cucumber, basil and chives