Raw Native Corn With Basil

Chilly weather is making us crave this bowl of warm, comforting corn chowder.

Choose the freshest picked corn you can get your hands on, and put a friend or little one to work husking while you sauté the scallions.

Level: Easy


  • 2 qt. water
  • 3 ears corn, kernels sliced off and cobs halved (about 3 cups kernels)
  • 1/2 tsp. sea salt
  • 1 tsp. olive oil
  • 1 bunch scallions, white and pale green parts only, chopped (about 3 cups)
  • 1 c. loosely packed fresh basil, torn
  • 1/2 c. loosely packed fresh cilantro


  1. In a medium pot over high heat, bring the water, corn cobs, and salt to a boil.
  2. Reduce the heat to low and simmer for about 15 minutes. Discard the cobs.
  3. Meanwhile, in a skillet over medium heat, warm the oil. Cook the scallions for 3 minutes, or until they are soft.
  4. In a countertop blender, combine the scallions, corn kernels, and half of the corn broth. Pulse to combine.
  5. Add the basil and cilantro and pulse to combine, adding more broth if necessary. (The soup should remain chunky.)
  6. Serve warm or chilled.

Reprinted with permission from Soup Cleanse Cookbook © 2016 by Nicole Centeno, Rodale, Inc.

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