Chilled Coconut and Corn Soup

Corn Soup

Fresh with the bright flavors of sweet corn and lime juice, this creamy and cool soup is precisely what you want for a light meal on a late and warm summer day. Tip: this soup can be made up to 4 days ahead (cover and keep chilled until time to serve).

Bon Appétit! Chef Bettina

Chilled Coconut and Corn Soup

2 tablespoons coconut oil

1 medium onion, finely diced

1 1/2 teaspoons, finely diced fresh ginger

1/4 teaspoon ground turmeric

1 teaspoon kosher salt, divided, plus more to taste

6 ears of fresh corn, kernels cut off, cobs reserved

1 Yukon Gold potato peeled, medium diced

1 (14-ounce) can coconut milk

2 (2″) strips lime zest

1/2 cup unsweetened coconut flakes

2 tablespoons fresh lime juice

For serving: Diced avocado, cilantro leaves with some stems, and lime wedges

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.

After removing kernels, 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 and transfer the soup to a blender.  Take care as the liquid will be extremely hot and do not over fill the blender.  Add 1/2 tsp. salt or to taste 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.

*Bettina Tolin is a graduate of Le Cordon Bleu College of Culinary Arts in Austin.  She has cooked in the kitchens of the Ritz-Carlton Amelia Island, Florida. She is currently the Executive Chef and owner of Marcello’s Italian Restaurant and Bar on the Piazza in Port Isabel.