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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Toasted Corn Soup & Salsa

Source: dLife

Smooth, fresh soup topped with spicy salsa and fresh basil.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	181.3

Total Carbs	36.9 g

Dietary Fiber	5.1 g

Sugars	9.7 g

Total Fat	2.2 g

Saturated Fat	0.3 g

Unsaturated Fat	0.8 g

Potassium	599.8 mg

Protein	6.0 g

Sodium	738.3 mg

Dietary Exchanges 2.2 Fat, 1.7 Vegetables, 1.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

After removing and discarding the corn husks and silks, wash the ears.
Heat a 10-12-inch frying pan over medium heat and when the pan is hot, add the ears of corn; toast until the kernels are lightly browned, turning as needed. Remove the corn from the pan and let cool.
In a 3-4 quart pan, combine the broth, carrot, onion, and garlic and bring to a boil. Continue to simmer until the vegetables are tender, roughly 10 minutes.
Meanwhile, cut the kernels off the cobs with a sharp knife and add them to the broth mixture. Cover, and simmer for 5 minutes.
In small batches, puree the soup in a blender until smooth. Also, run the soup through a fine sieve set over a bowl and discard the solids.
Serve the soup hot or chilled, top with some basil salsa and basil sprigs.