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Chilled Corn and Coconut Soup

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.

Martha Stewart Living, June 2009 http://www.marthastewart.com/334263/chilled-corn-and-coconut-soup
3.42857
Rated
68.5714100(15)15
  • Yield Serves 4

Ingredients

    • 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

Directions

  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.

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