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Recipe

Chilled Corn and Coconut Soup

Servings: 4

This summery soup takes advantage of peak corn season with cobs simmered to build a deeply flavorful base balanced with the creamy, fragrant coconut milk.

Ingredients

  • 6 medium ears sweet yellow corn, shucked (about 3 lb.)
  • 1 small yellow onion, peeled and quartered lengthwise
  • 1 fresh bay leaf
  • 2 Tbs. coconut oil, or other neutral oil
  • 1/4 cup finely chopped shallot (about 1 large)
  • Kosher salt
  • 1-3/4 cups fresh coconut milk
  • 1 Tbs. finely chopped fresh tarragon leaves, for garnish
  • Olive oil, for drizzling

Nutritional Information

  • Calories (kcal) : 450
  • Fat Calories (kcal): 320
  • Fat (g): 36
  • Saturated Fat (g): 28
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 0
  • Sodium (mg): 580
  • Carbohydrates (g): 33
  • Fiber (g): 3
  • Sugar (g): 10
  • Protein (g): 7

Preparation

  • With the corn cobs standing in a deep bowl or Bundt pan), slice the kernels off the cobs, and then break the cobs in half. You should have about 4 cups of kernels. If you have more, reserve any additional corn kernels to steam and use as a garnish. Place the cobs in a medium saucepan with the onion, bay leaf, and 1 quart cold water; bring to a boil over high heat. Reduce the heat to low, and simmer uncovered for 30 minutes.
  • Meanwhile, in a large skillet over medium heat, heat the coconut oil until shimmering. Add the shallot and cook, stirring occasionally, until soft but not browned, about 1 minute. Add the 4 cups of corn kernels, and cook, stirring occasionally, until fragrant and tender, about 7 minutes. Stir in 2 tsp. salt, then remove from the heat. Set aside until the corn stock is ready.
  • Strain the corn stock, and discard the cobs. Measure out 2 cups of stock (making up any shortage with water), and combine it with the cooked corn kernels in a stand blender; process until smooth, about 2 minutes. (Depending on the size of the blender, you may need to do this in batches.)
  • Working in batches, strain the blended soup through a fine-mesh strainer into a large bowl. Use a rubber spatula to stir and press on the pulp to extract as much liquid as possible; discard the solids. Stir in the coconut milk. Season to taste
    with more salt. Chill the soup for at least 1 hour before serving.
  • To serve, divide the soup among four bowls, and sprinkle each with the tarragon. Drizzle with olive oil, and garnish with reserved corn kernels, if you like.

Tip

The soup can be made up to 3 days ahead if the coconut milk was also made fresh that day. If using already prepared coconut milk, don’t hold the soup any longer than the milk’s remaining shelf life.

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