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

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Read the full recipe after the video.

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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 (3)

49 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 13
  • 2 star values: 10
  • 1 star values: 5
Rating: 5 stars
06/22/2017
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.
Rating: Unrated
08/29/2011
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!
Rating: Unrated
09/15/2010
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.
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