Ingredients
4 ears of sweet corn, shucked
6 to 8 ounces yellow cherry tomatoes, halved
1 large yellow bell pepper, roughly chopped
1 small cucumber, sliced (peeled if thick-skinned)
1 small shallot, sliced
1 tablespoon sweet or white miso
1 tablespoon sherry or champagne vinegar
1 teaspoon kosher salt
1 tablespoon minced cilantro
1 tablespoon minced fresh dill
Instructions
- Soak wood chips (apple or cherry) in water, then wrap in foil with slits and place on one side of a preheated grill.
- Place 3 ears of corn on the cooler side of the grill, close the lid, and smoke for 20–30 minutes until lightly golden but not charred.
- Mix miso with a splash of hot water if thick; whisk together with vinegar, salt, and 1/4 cup water in a large bowl.
- Cut kernels off all 4 corn cobs, reserving some fresh and smoked corn for garnish.
- Toss corn kernels, tomatoes, bell pepper, cucumber, and shallot in the miso dressing and marinate for 15 minutes.
- Transfer mixture including juices and herbs to a blender; add another 1/4 cup water and blend until smooth and creamy.
- Pour into bowls or glasses, garnish with reserved corn and herbs, and serve chilled.
Notes
- If short on time or no grill available, use all fresh corn for a less smoky but still delicious version.
- Champagne vinegar can substitute for sherry vinegar for a lighter tang.
- Add a jalapeño slice in the blender for a spicy kick.
- Use red tomatoes instead of yellow for a color variation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Smoking, Blending
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 6g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
