food

Chilled Sweet Corn Soup With Coconut Milk

Name: Chilled Sweet Corn Soup with Coconut Milk
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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; Alderwood smoked salts or fleur de sel as garnish; Preheat the oven to 375°F (190°C).

This chilled soup captures the essence of summer corn in the most magnificent way.

food

Chilled Sweet Corn Soup With Coconut Milk

This chilled soup captures the essence of summer corn in the most magnificent way.

Supplies

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
Alderwood smoked salts or fleur de sel as garnish
Preheat the oven to 375°F (190°C).

Steps

Place the coconut flakes on a small baking sheet and bake for 2 to 3 minutes until golden. Remove from the oven and set aside.
Heat a large heavy-bottomed pot over medium-high heat. Add the oil, shallots and cayenne and sauté for 2 minutes until the shallots have softened, stirring from time to time.
Add the corn and continue to sauté for 2 or 3 minutes until the corn is translucent, stirring frequently. Add the stock, coconut milk and salt and bring to a boil. Once boiling, reduce heat to medium/medium-low, cover the pot and simmer for 10 minutes until the corn is tender.
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.
Discard the pulp and adjust the seasoning if needed. Cool the soup to room temperature. Once cooled, transfer to a container and refrigerate until well chilled, for a minimum of 4 hours or up to 3 days.
Using a mandoline, slice the jalapeño crosswise in paper-thin slices. Spoon the soup in bowls. Garnish with the toasted coconut flakes and the jalapeño slices, sprinkle with the smoked salts and serve.