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).
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.