Chilled Corn and Coconut Soup


  • Fresh corn kernels, for garnish
  • 1 tablespoon fresh lime juice
  • Salt and pepper
  • 1 can (14 ounces) light coconut milk
  • 3 cups fresh corn kernels
  • 1 jalapeno chile, seeded and chopped
  • 2 ½ cups water

1. 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. 2. Filling a blender halfway and covering with a kitchen towel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard so...

View full recipe at SpringPad


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