Fresh Corn Soup with Chili and Lime ~ I can’t get enough fresh corn these days. I’m sure you can’t either. And we all know the best way to enjoy corn in season is right off the cob.
But let’s put our cards on the table: it’s not a pretty sight watching someone tuck into an ear of corn…they’ve always got the look of someone who hasn’t eaten in days. Their eyes roll back in their head, bobs and bits fly out in all directions and stick to random spots on their face. Butter dribbles down their chin. And let’s not forget all those barnyard grunting sounds. To make matters worse they spend the rest of the night picking at their teeth. Not pretty at all. It’s enough to try the sacred bonds of marriage. Just saying.
This soup is a nice change of pace and a lot more civilized. It’s very fresh, with lively hints of lime and red chili peppers.
Note~ You could also serve this soup chilled.
- 2 Tbsp butter (or olive oil for a vegan soup)
- 1/2 large yellow or white onion, chopped
- 4 ears corn, kernels removed and cobs reserved
- 3 red jalapeno peppers, sliced (seeds and all)
- the juice of 1 lime
- half a can of coconut milk (about 7 oz)
- salt and fresh cracked pepper to taste
- In a soup pot melt the butter and saute the onion for a few minutes until translucent.
- Add the corn and peppers to the pot and saute for a few more minutes. Add 3 cups water and the corn cobs to the pot. Bring to a boil and simmer for about 8 minutes.
- Add lime, coconut milk, salt and pepper.
- Remove the cobs and puree in a blender or a food processor, in batches, until smooth.
- Return to the pot to reheat and check the seasonings. Serve hot.