This chilled soup captures the essence of sweet summer corn in the most magnificent way. 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 I can certainly see how the coconut work with corn and love that touch of smoked salt at the end. Add the coconut milk, almond milk, all but one cup of the corn, and curry. Serve hot or cold. First large coconut flakes are toasted to add a bit of crunch to the creamy base. Rinse the pan to remove any coconut that remains, pour in the processed mixture and add the coconut milk. Add shallots, garlic, ginger and chile, and sauté, … 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… Creamy Chilled Avocado Coconut Soup to Beat the Heat | Foodal Add the corn, garlic and onions. Hope this photo of Spicy Corn and Coconut Soup will entice you to try the recipe in today's post on Cooking the Kitchen. They bring a spicy bite that’s absolutely marvelous with the sweet corn. Enjoy! They bring a spicy bite that's absolutely marvelous with the sweet corn. Heat oil in a skillet over medium-low heat. Heat 1 tablespoon oil in a large pot over medium. And thank you so much for the link to this recipe – very much appreciated! With its balance of sweetness and spice, this soup needs an aromatic white wine that’s in total harmony with those elements. I love to create exuberant, modern, seasonal, gourmet-yet-simple recipes. our coconut corn chowder is the ultimate end of summer comfort dish and is the perfect pairing to a chilled … Hi Evelyne! Add corn kernels, sliced onion, garlic and 1/2 teaspoon salt. Add 4 cups of the reserved corn stock; bring to a boil over high. Ooooh…. Cover the soup and refrigerate for at least 1 hour. Whether it’s a cold soup or a seafood-packed chowder, these soup recipes are delicious. A very unique cold soup Viviane! This site uses Akismet to reduce spam. Cool the soup to room temperature. Last, but not least, the Alderwood smoked salts bring another important contrast – think of what salt does to caramel. Especially when it’s peak harvest time for corn and the coastal fog rolls in light a heavy gray blanket! 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. Thank you, Barbara! Add the stock, coconut milk and salt and bring to a boil. Add the oil, shallots and cayenne and sauté for 2 minutes until the shallots have softened, stirring from time to time. Place the niblets in a bowl (around 6 cups). 1 (1/2") piece ginger, peeled, finely chopped (about 1 1/2 teaspoons) Garnish each serving … Preparations. Simmer for 10 minutes, until the corn is cooked through. Add to Your Recipe Box Go to Your Recipe Box. 4.6 from 5 votes. This is something I actually have all the ingredients for at hand, so I’m making this soon! I will be making this recipe very soon. Once boiling, reduce heat to medium/medium-low, cover the pot and simmer for 10 minutes until the corn is tender. Thank you so much for your note! Thanks for sharing! Step 3 Last, but not least, the smoked salts bring another important contrast -- think of what salt does to caramel. Step 3: Using a mandoline, slice the jalapeño crosswise in paper-thin slices. the video was very helpful -the recipe sounds great -will try this weekend. Pour the soup into a clean pot, add coconut milk and heat through. I love anything with spice! LOVE your corn soup, Viviane! Can you imagine? ... oh the coconut milk and the corn…it looks so creamy and rich – I would … Cut off tips of corn and stand in a wide shallow bowl. Add the corn and continue to sauté for 2 or 3 minutes until the corn is translucent, stirring frequently. Oh my this looks so beautiful and yummy! Contributors control their own work and posted freely to our site. 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. But you can also pour an off-dry Riesling – it works very well too. Sauté until corn is cooked through then add the coconut milk. Add the thyme, coconut milk, and ½ cup water. Print. Add salt and pepper to taste. 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. Remove pot from heat, add coconut milk, and set aside for 30 minutes. Remove and discard bouquet garni. Directions Step 1 This corn soup which is made with a vegetable stock that has coconut milk added to it, is garnished with peanuts and toasted coconut … Add about 1½ cups of the vegetables from your soup and about ½ cup of the broth to your blender. Your email address will not be published. 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. • discard corn cobs and lime zest. To make the corn stock, s lice the niblets from the cobs with a sharp knife. 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. Garnish with the toasted coconut flakes and the jalapeño slices, sprinkle with the smoked salts and serve. This post was published on the now-closed HuffPost Contributor platform. Coconut milk and fresh sweet corn sound absolutely delicious . Bring the mixture … 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. Let me know how your soup turns out… and happy cooking! But its luscious tropical flavors were downright delicious with the sweet corn and coconut flavors. Increase heat to bring to a boil, then remove … Required fields are marked *. In a large stockpot over medium heat, heat olive oil. Thanks. Serve chilled, topped with diced tomatoes (if desired). Making Gourmet Easy, One Jaw-Dropping Recipe at a Time. 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. Indeed… fresh sweet corn and coconut milk are marvelous together! 3. Perfect for a warm summers day! Add the remaining 2 tablespoons Lemon Garlic, the corn kernels, celery, garlic, and ginger. Cook, stirring occasionally, until onion is translucent and soft, about 15 minutes. Bring to a boil and then lower heat and s immer gently for 25 minutes to make a sweet corn stock for the soup. Fresh and bright, with the pure flavors of sweet corn and lime juice, this … Cook, stirring, until vegetables are soft, about 10 minutes. Learn how your comment data is processed. The full-bodied wine was right at home with the creaminess of the soup. What a luxurious bowl of goodness, Viviane! Bring just to a boil, reduce to a simmer and cook flavors meld, about 20 minutes. You are so welcome, Dee! Then the soup is adorned with super-thin slices of jalapeño peppers. 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. 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. Make soup: Heat 2 tablespoons oil in a large pot over medium. Transfer mixture to a blender. Hi Judit! 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