Caribbean Corn Souse Recipe
A refreshing vegetarian take on traditional Caribbean souse, this cold corn soup is seasoned with fresh herbs, lime juice, and a touch of Scotch bonnet heat.
- 2 large sweet corn (cut into 1-inch pieces)
- 1/2 large cucumber (sliced)
- 1 teaspoon sea salt
- 6 leaves chadon beni (culantro / chopped)
- 2 tablespoons chives (chopped)
- 1 Scotch bonnet pepper (whole or to taste)
- 1 medium onion (sliced)
- 2 cloves garlic (crushed)
- 1/2 teaspoon black pepper
- 2 tablespoons parsley (chopped)
- 2 sprigs thyme (leaves only)
- 3 cups water (adjust as needed)
- Prepare all the ingredients before you begin.
- Steam the corn pieces for about 15 minutes until tender but still crisp. This helps preserve their natural sweetness, as explained in the video below.
- In a large mixing bowl, combine the cucumber slices, sea salt, chadon beni, garlic, thyme, black pepper, parsley, chives, Scotch bonnet pepper, and sliced onion.
- Squeeze the lime juice directly over the onion to soften its raw bite, then toss everything together.
- Add the hot steamed corn to the bowl and stir well. Let it rest for about 5 minutes so the heat from the corn helps release and bloom the flavors of the herbs, pepper, and garlic.
- Pour in the water and stir to combine.
- Chill in the refrigerator for at least 15 minutes before serving. Make sure each serving includes a little of everything from the bowl.
- Store leftovers in the fridge for up to 5 days, but I'm sure you and your friends will have this gone in a few minutes. Remember to hold back on the amount of spicy pepper (Scotch Bonnet, as in my case) according to your tolerance for heat. Additionally, remember to wash your hands with soap and water after handling such hot peppers.
Perfect for summer gatherings or as a light side dish, this recipe highlights sweet corn in season while keeping all the vibrant flavors of the islands. Steam the corn pieces for about 15 minutes until tender but still crisp. This helps preserve their natural sweetness, as explained in the video below.
In a large mixing bowl, combine the cucumber slices, sea salt, chadon beni, garlic, thyme, black pepper, parsley, chives, Scotch bonnet pepper, and sliced onion. Squeeze the lime juice directly over the onion to soften its raw bite, then toss everything together. Add the hot steamed corn to the bowl and stir well.
Let it rest for about 5 minutes so the heat from the corn helps release and bloom the flavors of the herbs, pepper, and garlic. Chill in the refrigerator for at least 15 minutes before serving.
Make sure each serving includes a little of everything from the bowl. Store leftovers in the fridge for up to 5 days, but I'm sure you and your friends will have this gone in a few minutes.
Remember to hold back on the amount of spicy pepper (Scotch Bonnet, as in my case) going to your tolerance for heat. Additionally, remember to wash your hands with soap and water after handling such hot peppers.
