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 Your email address will not be published.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