A swirl of textures and flavor perfectly compliment the sweetness of summer white corn… a chilled soup perfect for Indian Summer. Now taking orders…
- 3 tablespoons coconut oil
- 1 small white onion, finely chopped
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 4 ears of corn, kernels cut off cobs reserved
- 1 small yukon potato cut into small cubes
- 2 (14-ounce) cans coconut milk
- 1 cup water
- 2” strip of lime zest, to be removed later
- 3 slices of fresh ginger (about 1/8”), to be removed later
- 1/2 cup unsweetened coconut flakes
- 2 tablespoons fresh lime juice
- Cilantro, lime wedges, and jalapeño pepper slices for garnish
- Saute onion in coconut oil and season with ½ teaspoon salt and ½ teaspoon turmeric until onions are clear.
- Add corn kernels, potato, coconut milk, lime peal, ginger and 1 cup water, coconut milk, and reserved cobs (broken into pieces). Bring to a boil, then reduce to simmer for 20-30 minutes.
- Meanwhile, spread coconut flakes on baking sheet and bake until golden (350° F for about 5 minutes).
- Discard corn cobs, lime zest, and ginger. Cool to room temperature. Add ½ teaspoon salt to taste. Blend soup to smooth consistency and chill for 2 hours.
- Serve chilled, garnish with cilantro and toasted coconut with lime wedges and jalapeno slices on the side.