Cold Corn and Coconut Soup
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 1⁄2 cups water
- 1 jalapeno chile, seeded and minced
- 3 cups sweet corn, kernels (FRESH!!!)
- 1 (14 ounce) can coconut milk
- salt
- pepper
- 1 teaspoon lemon juice
directions
- 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.
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RECIPE SUBMITTED BY
Jostlori
Carlsbad, CA
I'm originally from San Diego, California but now retired and living the tranquilo life in Dominical, Costa Rica!