Ingredients
For the soup:
- 6 cobs fresh corn on the cob (ca. 850 g kernels), cut off the cob
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 shallots, finely chopped
- 2 large clove garlic, minced
- 1 tablespoon peeled and grated ginger
- pinch red chili flakes
- sea salt, to taste
- 2 cups vegetable broth or water
- 1 x 400 ml can coconut milk
- Freshly squeezed juice from 1/2 a lime, or to taste
To garnish (optional):
- Roasted or sautéed corn kernels
- Chopped coriander, parsley or chives
- Sliced green onion
Instructions
- Husk the corn, remove the silk, and slice the kernels off into a bowl with a sharp knife. You should have about 6 cups (850 g) of corn kernels.
- In a large pot, heat the olive oil over medium heat. Add the onions and shallots and season with a pinch of salt. Sauté the onions until lightly translucent, about 5 minutes. Add the garlic and cook another 2 minutes. Then add the corn and ginger. Season with a little more salt and cook, stirring occasionally, until the corn is fragrant and becomes a deeper yellow color, about 7-8 minutes.
- Add the broth and coconut milk; bring to a simmer, then reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the corn is tender, about 15 minutes.
- Remove from the heat, and working in batches, blend the soup in a high-powered blender until completely smooth (use caution and do not overfill the blender when blending hot liquids! — see tips below). Alternatively, use a hand held immersion blender to purée the soup until very smooth. It will take a few minutes.
- Optional (but recommended): Once puréed, strain through a fine-mesh sieve for the silkiest texture. If you think it is too thick, thin it out with a little broth or water.
- Finish the soup by stirring in the lime juice. Taste and adjust seasonings, if needed.
- Ladle the soup into bowls, garnish and enjoy!
Nutrition
Notes
- When blending the hot soup, do it in batches. Fill the blender 1/3 to 1/2 full, remove OR loosen the centre cap from the lid of the blender. Cover the lid with a folded dishcloth and hold it down when blending. Repeat with the remaining batches. This will allow steam to escape and protect you from splatters.
- If desired, you can scoop out a cup of the corn kernels and save them to stir into the puréed soup before serving.
- You can make this soup year round with frozen corn.
- Refrigerate leftovers in a sealed container for up to 4 days.