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Chilled Corn and Coconut Soup


The beguiling combination of sweet corn and coconut milk makes a soup that tastes farm-fresh, familiar, and surprising, all at once.

  • Servings: 4

Source: Martha Stewart Living, June 2009


  • 1 jalapeno chile, seeded and chopped
  • 3 cups fresh corn kernels
  • 1 can (14 ounces) light coconut milk
  • 2 1/2 cups water
  • Salt and pepper
  • 1 tablespoon fresh lime juice
  • Fresh corn kernels, for garnish


  1. Bring chile, corn kernels, coconut milk, and water to a boil in a medium saucepan. Reduce heat, and simmer until corn is tender, about 20 minutes.

  2. Filling a blender halfway and covering with a kitchen towel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Season with salt and pepper.

  3. Chill soup at least 3 hours or up to overnight. Stir in lime juice. Garnish each serving with fresh corn kernels if desired, and season with pepper.

Reviews Add a comment

  • MS11527200
    22 JUN, 2017
    I have made this soup several times. I serve it in chilled shot gl[filtered] on a tray of shaved ice. My guests always love it.
  • Zappie
    29 AUG, 2011
    Here I was with four fresh ears of corn from the farmstand and the coconut milk, so...I had a cup too much or corn and added it, chilled it overnight, and at first taste, I didn't feel the "wow" that I expected. But by the third bite, the light flavor of the chili showed up at the back of my throat, I could taste both the corn and the coconut, and I fell head over heels for the soup. In the second bowl I remembered the lime, and it was sensational! Wonderful combo of flavors with silky texture!
  • Michelemary
    15 SEP, 2010
    This is a wonderful soup; quick and easy with lots of flavor. I've made it twice and highly recommend trying this recipe. I do wish that nutritional values were included.