Corn Soup with Cilantro and Yogurt

A creamy Corn Soup with Cilantro and Yogurt that will keep you coming back for more! This recipe is courtesy of Michael Symon.

  • 5 Minutes
  • 30-35 Minutes
  • 4 servings
Corn Soup with Cilantro and Yogurt
  • 2 Tablespoons unsalted butter
  • Salt and freshly ground black pepper
  • 1 small yellow onion, small diced
  • 2 cloves garlic, minced
  • 8 ears fresh corn, removed from the cob
  • ¼ tsp. turmeric
  • Small bundle thyme, tied together with butchers twine
  • 6 cup corn or chicken stock
  • ¼ cup picked cilantro leaves
  • ½ lime, juice and zest
  • ¼ cup Dannon® Oikos® plain Greek nonfat yogurt, plus more for garnish
  1. Place a stock pot or Dutch oven over medium heat. When the pan is hot, add the butter along with the onion and a pinch of salt.
  2. Cook, stirring occasionally for about 5 minutes, until the onions begin to soften.
  3. Add the garlic and cook for an additional minute.
  4. Next add the corn, turmeric and thyme, cooking for an additional 5 minutes.
  5. Add the stock and season again with salt and freshly ground black pepper.
  6. Simmer the soup for 30 minutes then puree. When the soup is smooth, add ¼ of Greek yogurt and blend again until the yogurt is incorporated and the soup had thickened.
  7. After the soup is pureed, check for seasoning one last time, adding additional salt and pepper if necessary.
  8. Stir in the juice of ½ lime.
  9. Ladle the soup in to bowls, garnishing with a dollop of yogurt, some torn cilantro leaves and a little bit of lime zest. Enjoy!