Ingredients:

  • 4 cups (600g) fresh corn kernels
  • 1 medium (150g) yellow potato, peeled and diced small
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (28g) unsalted butter
  • 4 cups (950ml) vegetable broth
  • 1 tsp (5g) salt
  • ½ tsp (2g) black pepper
  • 1 tbsp (15ml) fresh lime juice
  • ¼ cup (15g) fresh parsley, chopped

Instructions:

  1. Heat the butter over medium heat in a large pot. Add the diced onion and sauté until translucent, about 4 minutes.
  2. Stir in the minced garlic and corn kernels. Cook, stirring occasionally, until the corn begins to turn a golden-yellow and smells nutty.
  3. Stir in the diced potatoes and pour in the broth. Increase heat to bring the liquid to a boil, then immediately reduce to a simmer.
  4. Cover and cook for 12–15 minutes, or until the potato chunks are fork-tender and easily mashable.
  5. Remove the pot from heat. Use an immersion blender directly in the pot (or transfer to a stand blender in batches) and process until the texture is completely smooth and velvety.
  6. Stir in the lime juice, salt, and pepper. Adjust consistency with a splash more broth if necessary. Garnish with chopped fresh parsley before serving.