Serves 4
25 min
Coconut Corn Soup
Recipe GLPR9ff956a296fb33
A vibrant, creamy coconut corn soup finished with a bright jalapeño-cilantro salsa. Fresh corn is blended with coconut milk and broth into a smooth, naturally sweet soup, then topped with a refreshing corn salsa that adds texture and heat. Ready in under 30 minutes.
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Ingredients
2 tablespoons butter
1 medium stalk celery, coarsely chopped
½ cup fresh cilantro leaves, packed
1 ½ cups unsweetened coconut ribbons or flakes
4 cups fresh or frozen corn kernels
2 large cloves garlic, coarsely chopped
1 jalapeño pepper, coarsely chopped
¼ cup fresh lime juice
Olive oil for drizzling
1 medium onion, coarsely chopped
1 cup coarsely chopped red onion
Salt and pepper to taste
2 cups chicken or vegetable broth
1 cup water
Directions
Bring a small saucepan of salted water to a boil. Add the corn kernels and cook for about 3 minutes until just tender. Drain well and set aside.
In a high-speed blender, combine the lime juice, red onion, jalapeño, 2 cups of the cooked corn, and cilantro leaves in that order. Pulse on medium speed several times until finely chopped, using the tamper as needed. Transfer the salsa to a bowl and season with salt to taste. Set aside.
Heat a drizzle of olive oil in a large saucepan over medium heat.
Add the chopped onion and celery. Cook for about 5 minutes, stirring occasionally, until softened and slightly translucent. Reduce heat if the vegetables begin to brown.
Stir in the chopped garlic and cook for 1 minute more until fragrant.
Transfer the onion mixture to the blender along with the remaining 2 cups cooked corn, chicken or vegetable broth, water, coconut ribbons, and butter. Blend on high speed until completely smooth and creamy, about 3–4 minutes. The heat from blending will warm the soup. If using a standard blender, pour the mixture into a saucepan and heat gently over medium heat until steaming, stirring occasionally, then season to taste with salt and pepper.
Pour the soup into bowls. Top each serving with a spoonful of the jalapeño-cilantro salsa, a drizzle of olive oil, and toasted coconut flakes if desired.
Serve the remaining salsa on the side so diners can add more to their soup as desired.
