Tuesday, July 21, 2015

Cold Corn Soup

Three leftover ears of corn, a lime and a can of light coconut milk are all you need for a cold soup on a day when it's too hot to cook. We spiced ours up two ways.  American style with chopped heirloom tomatoes from the farmers market and Asian fusion style with sliced hot red peppers, cilantro and mint. 

Buy that extra half dozen ears of corn at the market this week and you'll have what you need.  This recipe serves three or four as a first course.  We served them as shooters and had enough to serve eight generously. 

Cold Corn Soup
Yield: 3 cups, four 2/3 cup servings

3 ears of corn, cooked and cooled
1 14-ounce can light coconut milk
juice of one lime
1/2-2/3 cup water
Garnishes: chopped tomato, sliced hot pepper (red or green), extra lime, mint leaves, chopped cilantro

  1. In a deep bowl or pot, use a serrated knife to cut kernels away for corn cob.
  2. Add coconut milk and half of the lime juice.
  3. Use an immersion blender to puree soup.  Or puree in a blender.
  4. Add water, 1/4 cup at a time to create a pourable consistency.   
  5. Taste and season with salt.
  6. Chill at least three hours for most refreshing flavor. 
You will need a blender or an immersion blender for this recipe.  If you do not own either, I would recommend an immersion blender with a small bowl attachment as the most versatile investment.  You can puree hot or cold soups, mix pesto, create smoothie concoctions and even smooth out a lumpy gravy.