• Grilled Corn & Coconut Soup

From the Summer 2016 ShareProduce A Plenty 


Ingredients

  • 1 jalapeño, seeded and chopped
  • 3 cups fresh corn kernels
  • 1 can (14 oz.) coconut milk
  • 2½ cups water
  • 2 Tbsp. fresh lime juice
  • Salt and pepper
  • Cilantro (for garnish)

Preparation

  1. Bring jalapeño, corn kernels, coconut milk, and water to a boil in a medium saucepan. Reduce heat, and simmer until corn is tender, about 20 minutes. Turn off and let cool.
  2. Filling a blender halfway and covering with a kitchen towel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Season with salt and pepper.
  3. Chill soup at least 3 hours or overnight.
  4. Before serving, stir in lime juice, garnish with cilantro if desired, and season with pepper.

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