Fine Cooking Magazine - November/December 2020

Servings: 4

Grilled sweet corn and Thai red curry paste pair with coconut milk and lime juice in this refreshing summer soup; serve it hot or cold.

Ingredients

2 medium ears corn, shucked and silks removed
Olive oil, for brushing
Kosher salt and freshly ground black pepper
2 cups lower-salt chicken broth
1 14-oz. can light coconut milk
1 Tbs. red curry paste (more to taste)
2 Tbs. fresh lime juice
1 Tbs. fish sauce
1 Tbs. finely grated lime zest
2 Tbs. chopped fresh cilantro
Thinly sliced fresh hot red chile, for garnish

Calories (kcal) : 120
Fat Calories (kcal): 60
Fat (g): 6
Saturated Fat (g): 3.5
Polyunsaturated Fat (g): 0
Monounsaturated Fat (g): 0
Cholesterol (mg): 0
Sodium (mg): 530
Carbohydrates (g): 15
Fiber (g): 1
Protein (g): 5

Preparation

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.
Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes. When the corn is cool enough to handle, cut the kernels off the cobs.
In a medium saucepan, whisk together the chicken broth, coconut milk, and curry paste over medium-high heat until smooth and simmering, about 2 minutes. Add the corn and simmer, stirring occasionally, until hot, about 3 minutes.
Off the heat, stir in the lime juice, fish sauce, lime zest, and 1/4 tsp. salt. Serve garnished with the cilantro and chiles.

(7 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Sweet Corn
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Quail Eggs

Reviews

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Reviews (9 reviews)

TheIneptChef | 08/08/2016
I've referred so many friends to this site because the recipes are incredible. Sadly, this isn't one of them. It's good. Not great. Super easy and a great way to use up left over grilled corn (which, for some reason, we always have tons of after a BBQ).
TheIneptChef | 08/08/2016
I've referred so many friends to this site because the recipes are incredible. Sadly, this isn't one of them. It's good. Not great. Super easy and a great way to use up left over grilled corn (which, for some reason, we always have tons of after a BBQ).
TheIneptChef | 08/08/2016
I've referred so many friends to this site because the recipes are incredible. Sadly, this isn't one of them. It's good. Not great. Super easy and a great way to use up left over grilled corn (which, for some reason, we always have tons of after a BBQ).

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What We're Cooking Now

Name: Thai-Style Grilled Corn Soup
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 medium ears corn, shucked and silks removed; Olive oil, for brushing; Kosher salt and freshly ground black pepper; 2 cups lower-salt chicken broth; 1 14-oz. can light coconut milk; 1 Tbs. red curry paste (more to taste); 2 Tbs. fresh lime juice; 1 Tbs. fish sauce; 1 Tbs. finely grated lime zest; 2 Tbs. chopped fresh cilantro; Thinly sliced fresh hot red chile, for garnish