Why this Coconut Corn Soup Recipe?
Sweet Corn is one of the ingredients that I look forward to every summer. I always know its time to cook up a batch of Coconut Corn Soup, when I start to see farms parking old trucks piled high with sweet corn along the side of the road.
I developed this Coconut Corn Soup recipe so that my son, who has a dairy allergy, could enjoy one of my absolute favorite dishes. And honestly, I prefer the Coconut Milk to the Dairy version that I had made for years. It has a sweet flavor and luxurious texture that just screams summer.
Not only is it absolutely delicious, but I find so many practical applications for it. This Coconut Corn Soup can be served warm or chilled and is equally delicious both ways. Sometimes I will even adjust thickness and use it as sauce in seafood, chicken, and pork dishes.
BEFORE YOU START COOKING…
Here are some Helpful Tips
- Grilling the Sweet Corn in the husk is an easy way to add a deeper flavor to the soup and I feel makes it easier to clean.
- Watch the Video on Removing Corn from the Cobb, it is a useful Kitchen Hack.
- Passing the Sweet Corn Soup through a chinois will give you a luxurious texture and remove any hull.
- Corn Tortilla Chips make the perfect thickener that adds another level of depth to the soup. Personally I find the Fritos variety to be ideal, but traditional ones work well too.
- Wearing 2 pairs of Nitrile Gloves when handling the corn helps with the heat, a damp tea towel ran in a corkscrew motion will remove most of the corn hairs.
- Roasting the Bell Pepper to remove it’s skin reduces bitterness.
Items you will need to make Coconut Corn Soup
- Blender
- Cast Iron Dutch Oven
- Chinois
- Mixing Bowls
- Plastic Bowl
- Cutting Board
- Petty Knife
- Plastic Wrap
- Nitrile Gloves
- Tea Towel
Okay, here is the Recipe for Coconut Corn Soup!
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