Best Chilled Corn And Coconut Soup Recipes

CHILLED COCONUT CORN SOUP

Steps:

• Melt coconut oil over medium heat in a large pot. Add onion, ginger, tumeric, and 1/2 tsp. salt and cook, stirring occasionally, until onion is translucent, 8-10 minutes.
• Break corn cobs in half and add to pot along with corn kernels, potato, coconut milk, lime zest, and 1 1/2 cups water. Bring to a boil over high heat, then reduce to a simmer and cook until potato is tender, 20-25 minutes.
• Discard corn cobs and lime zest, then transfer soup to a blender. Add 1/2 tsp. salt and purée until smooth. Let cool to room temperature. Transfer to a large bowl and chill, covered, at least 2 hours.
• Meanwhile, preheat oven to 350°F. Spread coconut flakes on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate.
• Stir lime juice into soup and adjust seasonings, thinning with water, if needed. Divide soup among bowls, then top with toasted coconut, avocado, and cilantro. Serve with lime wedges alongside.
• Do Ahead
• Soup can be made 4 days ahead. Cover and chill.

SPICY CORN AND COCONUT SOUP

Steps:

• Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
• In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
• Add potato pieces, and stir to coat, 1 to 2 minutes.
• Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
• Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.

CHILLED CORN AND COCONUT SOUP

Steps:

• Bring chile, corn kernels, coconut milk, and water to a boil in a medium saucepan. Reduce heat, and simmer until corn is tender, about 20 minutes.
• 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.
• Chill soup at least 3 hours or up to overnight. Stir in lime juice. Garnish each serving with fresh corn kernels if desired, and season with pepper.

CHILLED CORN SOUP

Steps:

• Cut the kernels of corn from the cobs. Reserve the cobs.
• Heat the vegetable oil in a large, deep pot and over medium-low heat. Add the corn, garlic and onions. Sweat until the corn is slightly brown and the onions are translucent.
• Carefully add the cobs and fill the pot with water until the corn is covered. Raise the heat and boil for 30 minutes.
• Remove the corn from the heat and allow to cool. Then chill for at least 4 hours or up to overnight.
• Remove the cobs with tongs, and use an immersion blender to blend the corn and onions. This is the soup base. To this add the coconut milk and blend again. Separate the soup base into the desired portions for adults and kids. Season the adult version with salt, lime juice and chipotle adobo... this stuff is hot, so do as much or as little as you want.
• For the kids, season the soup with salt and serve cold, garnished with caramel corn.
• Serve the soup cold, garnished with a few pieces of honeydew melon.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

COLD CORN AND COCONUT SOUP

Steps:

• In a large saucepan, place the water, the chile, the corn, and the coconut mulk. Bring to a boil and simmer for 20 minutes.
• Season to taste with salt and pepper, then add the lemon juice. Let cool for a few minutes.
• Transfer to a blender in small batches, then puree thoroughly. Pour pureed mixture into a large glass bowl.
• NOTE: If you want a chunkier consistency, reserve a portion, don't blend, then add it to the pureed mixture.
• Cover bowl tightly with plastic wrap. Refrigerate for a minimum of 3 hours, serve with crusty bread.