Chilled Corn and Coconut Soup
I'm a big fan of cold soups, they are perfect way to start dinner after a long hot day or for lunch. They are light and refreshing, but my experience with them was limited with them until I started experimenting with this corn soup recipe.
Generally I am not one for sweet foods during dinner, but after refrigeration the sweetness from the corn and coconut milk are really balanced out with the spices and refrigeration.
Similar recipes often call for fresh corn, but it worked very well with canned.
4 ears of fresh corn kernels or 3 cans of corn
1 can (13.5 oz) coconut milk
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
4 clove of garlic, minced
1/2 teaspoon ground cumin
Salt and pepper to taste
Dash of Chili Powder
Toasted sesame oil
In a blender or food processor, combine the corn kernels, coconut milk, red bell pepper, cilantro, lime juice, minced garlic, and cumin.
Blend until smooth and creamy.
Add salt and pepper to taste, I found about 1/4 teaspoon of each worked well.
Add more cumin, a dash of chili powder and toasted sesame oil small amount of each to taste, not should be over powering just adding in complexity.
At this point the soup will still be very flat and oddly sweet, but refrigeration will fix that.
Refrigerate in a covered container for at least an hour.
Serve in small bowls with chopped cucumber, a few slices of avocado, and drizzled coconut cream and olive oil.
I find being generous with the toppings to be essential for texture