But all that sweetness needs to be balanced, and that's where the garnishes come in -- here, they are as important as the soup itself. [i]Optional[/i]: Using an immersion blender, purree the soup till creamy, then add last cup of corn and heat through to serve. This chilled soup captures the essence of sweet summer corn in the most magnificent way -- it's as pure as can be, and all about the corn. Recipes and more delivered to your inbox! Add 2 cups corn, chicken stock and coconut milk to the pot and bring to a boil, reduce heat, and simmer, stirring occasionally, until corn has softened and liquid is slightly reduced, 30-35 minutes. Learn how your comment data is processed. • discard corn cobs and lime zest. With a sharp knife, cut kernels off cobs. They bring a spicy bite that’s absolutely marvelous with the sweet corn. But you can also pour an off-dry Riesling – it works very well too. Serve chilled, topped with diced tomatoes (if desired). I grew up with coconut trees in the backyard! Bring to a boil, then lower to a simmer. Thank you, Barbara! Cover the soup and refrigerate for at least 1 hour. Purée the soup with a stick blender or food processor until very smooth -- about 2 to 3 minutes -- then strain in a medium-meshed sieve. And the coconut milk, which is the base for the soup, accentuates the sweetness of the corn even more and makes the soup smooth and velvety. Step 1, Cut the kernels of corn from the cobs. But all that sweetness needs to be balanced, and that’s where the garnishes come in – here, they are as important as the soup itself. Pour the soup into a medium-sized bowl and stir in the lite coconut milk. ©2020 Verizon Media. If you need to flag this entry as abusive, The best recipes, kitchen tips and genius food facts. Such perfect summer dinner fare! I love anything with spice! Directions Cut the corn: Hold an ear of corn upright with one end on the cutting board and the other in your non-cutting hand. Remove from oven and set aside. Hope this photo of Spicy Corn and Coconut Soup will entice you to try the recipe in today's post on Cooking the Kitchen. Stir in lime juice. Required fields are marked *. In a blender purée mixture in batches with coconut milk until very smooth, transferring as puréed to a bowl. LOVE your corn soup, Viviane! After you cut the kernels from the cob, use the large holes of a box grater to scrape the pulp and “corn milk” from the cobs. And the coconut milk, which is the base for the soup, accentuates the sweetness of the corn even more and makes the soup smooth and velvety. Thank you for your comment. Cook, stirring occasionally, until onion is translucent and soft, about 15 minutes. Cool the soup to room temperature. Oh my this looks so beautiful and yummy! https://palatablepastime.com/2017/07/15/coconut-and-corn-soup The corn milk makes the soup creamy without using any heavy … They bring a spicy bite that's absolutely marvelous with the sweet corn. And I love anything with coconut! Heat 1 tablespoon oil in a large pot over medium. Add buttermilk, water, and salt and puree until smooth. Then the soup is adorned with super-thin slices of jalapeño peppers. Directions Step 1 Step 3 Here's another scrumptious chilled soup: Chilled tomato soup with Pimentón Dulce and olive oil croutons! Last, but not least, the smoked salts bring another important contrast -- think of what salt does to caramel. Let soup cool slightly, then puree in a blender or with an immersion blender until smooth. Thin out with cold water, until it has your desired consistency. Whether it’s a cold soup or a seafood-packed chowder, these soup recipes are delicious. Especially when it’s peak harvest time for corn and the coastal fog rolls in light a heavy gray blanket! Add the corn, garlic and onions. Creamy, dreamy and spicy! Step 1: Place the coconut flakes on a small baking sheet and bake for 2 to 3 minutes until golden. Bring just to a boil, reduce to a simmer and cook flavors meld, about 20 minutes. First large coconut flakes are toasted to add a bit of crunch to the creamy base. Place cobs in a large pot, along with milk and 6 cups water; bring to a boil over high. Add about 1½ cups of the vegetables from your soup and about ½ cup of the broth to your blender. This chilled soup captures the essence of sweet summer corn in the most magnificent way -- it's as pure as can be, and all about the corn. My motto: Flavor first! Add salt and pepper to taste. Enjoy! Cook, stirring, until vegetables are soft, about 10 minutes. Rinse the pan to remove any coconut that remains, pour in the processed mixture and add the coconut milk. Making Gourmet Easy, One Jaw-Dropping Recipe at a Time. Make soup: Heat 2 tablespoons oil in a large pot over medium. This chilled soup captures the essence of sweet summer corn in the most magnificent way – it’s as pure as can be, and all about the corn. Pour the soup into a clean pot, add coconut milk and heat through. Print. ... oh the coconut milk and the corn…it looks so creamy and rich – I would … Add corn (set ½ cup aside for garnish) and garlic, cover and cook 4 minutes. 1 (1/2") piece ginger, peeled, finely chopped (about 1 1/2 teaspoons) You are so welcome, Dee! Simmer for 10 minutes, until the corn is cooked through. Perfect for a warm summers day! And... Food is love. And the coconut milk, which is the base for the soup, accentuates the sweetness of the corn even more and makes the soup smooth and velvety. Sauté until corn is cooked through then add the coconut milk. Step 2: Heat a large heavy-bottomed pot over medium-high heat. Chilled Sweet Corn Soup with Coconut Milk, For the toasted coconut 1/3 cup unsweetened large coconut flakes, For the soup 3 tablespoons grapeseed or almond oil 2 large shallots - skinned and cut in 1/4″ pieces 1/8 teaspoon ground cayenne 5 large ears fresh corn - husks removed and kernels shaved off the cob with a sharp knife (4 1/2 cups) 2 cups vegetable stock 2 1/2 cups light unsweetened coconut milk 1 teaspoon sea salt 1 jalapeño pepper fine smoked salts or fleur de sel as garnish. Remove from the heat and puree in a blender or food processor (in batches, if necessary) into a homogeneous mixture that still has some texture. First, large coconut flakes are toasted to add a bit of crunch to the creamy base. This site uses Akismet to reduce spam. What a luxurious bowl of goodness, Viviane! Step 3: Using a mandoline, slice the jalapeño crosswise in paper-thin slices. 3. 4.6 from 5 votes. our coconut corn chowder is the ultimate end of summer comfort dish and is the perfect pairing to a chilled … Add corn kernels, sliced onion, garlic and ½ teaspoon salt. Last, but not least, the Alderwood smoked salts bring another important contrast – think of what salt does to caramel. And thank you so much for the link to this recipe – very much appreciated! We pack these soups with ingredients like tomatoes, corn and squash to create a healthy meal. Thanks. This looks gorgeous! Chef, farmer & photographer. Blend in a blender or vita mix and using a fine mesh strainer, strain into a bowl. I will be making this recipe very soon. I can certainly see how the coconut work with corn and love that touch of smoked salt at the end. All rights reserved. Photos by Evan Atlas. Will definitely be serving this wonderful soup all summer long. Add the thyme, coconut milk, and ½ cup water. Add 4 cups of the reserved corn stock; bring to a boil over high. Garnish with the toasted coconut flakes and the jalapeño slices, sprinkle with the smoked salts and serve. Fresh and bright, with the pure flavors of sweet corn and lime juice, this … Serve chilled, garnished … Beer-battered zucchini flower fritters with curried tomato coulis, Plum crisp with cornmeal streusel and Bourbon crème fraîche, How to make pizza dough from scratch and shape it like a pro. Creamy Chilled Avocado Coconut Soup to Beat the Heat | Foodal With its balance of sweetness and spice, this soup needs an aromatic white wine that’s in total harmony with those elements. 2 large shallots – skinned and cut in 1/4″ pieces, 5 large ears fresh corn – husks removed and kernels shaved off the cob with a sharp knife (4 1/2 cups), 2 1/2 cups light unsweetened coconut milk. While soup might not be the first thing that comes to mind in the summer, these recipes are perfect for using up the season’s fresh produce. Add the oil, shallots and cayenne and sauté for 2 minutes until the shallots have softened, stirring from time to time. Bring to a boil and simmer for 5 minutes. But its luscious tropical flavors were downright delicious with the sweet corn and coconut flavors. Strain, discarding the cobs. Then add 3 cups corn stock, coconut milk, and 1 teaspoon of salt. Fabulous recipe! Add the remaining 2 tablespoons Lemon Garlic, the corn kernels, celery, garlic, and ginger. Cut off tips of corn and stand in a wide shallow bowl. Then the soup is adorned with super-thin slices of jalapeño peppers. I don’t remember seeing a cold soup made with coconut milk and I just love it! add 1/2 teaspoon salt and blend soup until smooth. Let me know how your soup turns out… and happy cooking! Chilled Coconut Corn Soup. the video was very helpful -the recipe sounds great -will try this weekend. I am thrilled to hear this, Judy! Part of HuffPost Food & Drink. Your email address will not be published. Add the stock, coconut milk and salt and bring to a boil. Garnish each serving … Note~ You could also serve this soup chilled. Then add limejuice and salt to taste. The recipe for this chilled soup is quite simple, yet the flavors are both exotic and exciting… Enjoy! Your email address will not be published. Remove pot from heat, add coconut milk, and set aside for 30 minutes. Add the coconut milk, almond milk, all but one cup of the corn, and curry. Use... Start the soup: Combine half the olive oil and all the scallions with a generous pinch salt and 1/4 cup water in a large… Place the niblets in a bowl (around 6 cups). Thanks for sharing! I love to create exuberant, modern, seasonal, gourmet-yet-simple recipes. It looks amazing. Once cooled, transfer to a container and refrigerate until well chilled, for a minimum of 4 hours or up to 3 days. • break corn cobs in half and add to the pot with the kernels, potato, coconut milk, pieces of lime zest and 1 1/2 cups of water, bring to a boil and then reduce heat and simmer for about 25 minutes. https://foodandstyle.com/chilled-sweet-corn-soup-with-coconut-milk This is something I actually have all the ingredients for at hand, so I’m making this soon! A big hit. Chill soup at least 3 hours or up to overnight. Discard the pulp and adjust the seasoning if needed. Once boiling, reduce heat to medium/medium-low, cover the pot and simmer for 10 minutes until the corn is tender. Thank you! This soup is lovely. Bring to a boil and then lower heat and s immer gently for 25 minutes to make a sweet corn stock for the soup. In a large stockpot over medium heat, heat olive oil. Stir in corn, broth and water; increase the heat to high and bring the mixture to a boil. I love everything coconut too. To make the corn stock, s lice the niblets from the cobs with a sharp knife. The first time I served this soup I poured an Alsatian Gewürztraminer, and the pairing was like magic. Add the corn and continue to sauté for 2 or 3 minutes until the corn is translucent, stirring frequently. Bring the mixture … Fresh corn pairs perfectly with the lettuce in this mildly curried, refreshing chilled soup. https://www.recipetineats.com/easy-thai-coconut-soup-with-shrimp-prawns Heat oil in a skillet over medium-low heat. So my first recommendation is a Gewürztraminer. Transfer mixture to a blender. The corn is blended with potatoes to create a deep and thick soup base which remains light and fragrant from the basil and coconut milk. Add corn kernels, sliced onion, garlic and 1/2 teaspoon salt. Hi Evelyne! Chilled tomato soup with Pimentón Dulce and olive oil croutons. Step 2, Heat the vegetable oil in a large, deep pot and over medium-low heat. This post was published on the now-closed HuffPost Contributor platform. Add to Your Recipe Box Go to Your Recipe Box. Reduce to a … Reserve the cobs. Two medium-small heads lettuce (see note) 15-ounce can lite coconut milk; 12.3-ounce container firm silken tofu, or one 15-ounce can cannellini (large white) beans, drained and rinsed Serve hot or cold. Stir in 1 tablespoon lime juice and chill soup at least 6 hour or overnight. Can you imagine? Save my name, email, and website in this browser for the next time I comment. Add shallots, garlic, ginger and chile, and sauté, … Remove and discard bouquet garni. Pour over 4 ½ cups of cold water. Serves: 6 to 8. Preparations. This chilled soup captures the essence of sweet summer corn in the most magnificent way. This corn soup which is made with a vegetable stock that has coconut milk added to it, is garnished with peanuts and toasted coconut … Cook, stirring occasionally, until onion is translucent and soft, about 15 minutes. Thank you so much for your note! Hi Judit! Basil pesto – one that will stay bright green! Snap each cob in to 2 or 3 pieces and nestle into a large pot. Add the coconut milk and puree until smooth, about 1 to 2 minutes. Ooooh…. Increase heat to bring to a boil, then remove … Coconut milk and fresh sweet corn sound absolutely delicious . I’m going to link back to it on our CSA recipe page next corn delivery…and make it myself. The full-bodied wine was right at home with the creaminess of the soup. A very unique cold soup Viviane! Contributors control their own work and posted freely to our site. Remove the corn cobs and thyme sprigs from the soup (I use tongs) and stir in the corn. Step 2 Thank you, Viviane! Stir in the chicken stock (homemade if possible) cream, salt, pepper, and sugar. Indeed… fresh sweet corn and coconut milk are marvelous together! Wow Viviane very impressed with this soup, sound just wonderful and so well balanced. Spoon the soup in bowls.